Corn Tomato Salad recipe
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- 6 ears corn, husked and cleaned 1 red bell pepper, seeded and diced ½ red onion, diced 1 medium tomato, diced ⅓ cup extra virgin olive oil ⅓ cup balsamic vinegar 1 tablespoon minced garlic ground black pepper to taste
Nutrition Info
- 160.6 caloriescarbohydrate: 17 gcholesterol: : -fat: 10.2 gfiber: 2.5 gprotein: 2.7 gsaturatedFat: 1.4 gservingSize: -sodium: 14.6 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Corn Tomato Salad
Directions
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Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.