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Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues—red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (3/4 cup) equals 93 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 164 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.
Originally published as Tomato Corn Salad in Light & Tasty August/September 2002, p11
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Reviewed on Nov. 19, 2009 by tkarinas
Salads in our home disappear very quickly and this one disappeared so fast, it was amazing. It will definitely be made for our family again.
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