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Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
Ingredients
- 2 cups frozen corn kernels, thawed
- 1 pint grape tomatoes, halved
- 10 fresh basil leaves, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt (Optional)
Directions
Step 1
Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Cook’s Note:
If you make this 30 minutes before serving, you can use frozen corn and leave it at room temperature until serving. This way you will not have to defrost it ahead of time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium103mg | 4% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein2g | |
| Vitamin C13mg | 66% |
| Calcium6mg | 0% |
| Iron1mg | 3% |
| Potassium229mg | 5% |
*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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