Corn Tomato Salad recipe

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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

Nutrition Info

160.6 calories
carbohydrate: 17 g
cholesterol: : -
fat: 10.2 g
fiber: 2.5 g
protein: 2.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 14.6 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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