Corn, Tomato & Basil Salad

30m
Prep Time
4m
Cook Time
34m
Ready In


"This is an amazingly refreshing salad. I would never have tried this recipe on my own. My brother in law made it and it is delicious. I used fresh corn, tomatoes and basil, but I would sub any of them for frozen or canned except the basil keep it fresh. Granted subbing for frozen or canned will not get a mmmmmmmmm from those that try it, but still tastey. Cook time is marinating time."

Original is 7 servings

Nutritional

  • Serving Size: 1 (311.2 g)
  • Calories 213.1
  • Total Fat - 10.1 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 381.8 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 5.8 g
  • Sugars - 3.1 g
  • Protein - 5.5 g
  • Calcium - 34.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.

Step 2

Add corn that has been cut off the cob, onions if using and tomatoes.

Step 3

Salt and pepper to taste.

Step 4

Let sit atleast 4 hours overnight is best, the longer it sits the better it gets.

Tips


No special items needed.

2 Reviews

Maito

Really enjoyed this. Next time I will try red or white wine vinegar in it.

4.0

review by:
(29 Mar 2018)

Dissie

I was looking for recipes to use up some fresh sweet corn and cherry tomatoes. This fit the bill! THanks!

4.0

review by:
(31 Aug 2015)

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