Corn, Tomato & Basil Salad
Created by Shirl on November 8, 2011
- Servings: 7
- Prep Time: 30m
- Cook Time: 4m
- Recipe #2220
Ingredients
- 4 cups whole kernel corn (fresh, blanched 5 mins. and cut off the cob)
- 4 cups chopped tomatoes (skinned)
- 1 small yellow onion, quartered and sliced thinly (optional)
- 1/2 cup vinegar (seasoned rice)
- 1/4 cup olive oil
- 1/3 cup basil, fresh, chopped and packed
- Salt and pepper
How to Make
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Step 1: Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.
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Step 2: Add corn that has been cut off the cob, onions if using and tomatoes.
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Step 3: Salt and pepper to taste.
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Step 4: Let sit atleast 4 hours overnight is best, the longer it sits the better it gets.
Nutritional Facts
- 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