Corn Tomato Salad

Corn Tomato Salad

by Mathis Duval 6 months ago
4 (9)
5 minutes
160.6 kcal
17 g carbs
Description

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Ingredients
  • 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
Directions
  1. 1. 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.
  2. 2. 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.
Nutrition Facts
serving: 8 servings
calories: 160.6 kcal
carbohydrates: 17 g
protein: 2.7 g
saturated fat: 1.4 g
sodium: 14.6 mg
fiber: 2.5 g
sugar: 5 g