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In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.
Ingredients
- ¼ cup minced fresh basil
- 3 tablespoons olive oil
- 2 teaspoons lime juice
- 1 teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups frozen corn, thawed
- 2 cups cherry tomatoes, halved
- 1 cup peeled, seeded, and chopped cucumber
- 1 jalapeno pepper, seeded and chopped
- 2 shallots, minced
Directions
Step 1
Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
Step 2
Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium203mg | 9% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C17mg | 84% |
| Calcium19mg | 1% |
| Iron1mg | 5% |
| Potassium327mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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