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In the summer, use fresh sweet corn off the cob. Saute the corn for 5 minutes in a skillet before adding it to the salad.
This recipe is:
Quick
Nutritional Analysis: 2/3 cup equals 125 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 302 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Cherry Tomato Corn Salad in Weeknight Cooking Made Easy Annual 2005, p283
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Reviewed on Aug. 25, 2011 by sewcrazyjm
My family and friends loved this recipe. It is so refreshing and a snap to make.
Reviewed on Aug. 05, 2010 by JCV4
Nice refreshing salad for the summer. Use fresh corn for better flavor!
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