Corn Tomato Salad

Name: Corn Tomato Salad recipe
Prep time: 15 min
Cook time: 5 min
Yield: 8 servings
Cuisine: Global
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

by Mathis Duval 1 year ago

4 (9)

5 minutes

160.6 kcal

17 g carbs

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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. 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. 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