Tomato Corn Salad Recipe

Tomato Corn Salad Recipe photo by Taste of Home

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The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.

This recipe is:

Quick

Diabetic Friendly

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Tomato Corn Salad Recipe

Prep: 20 min. + chilling

Yield: 4 Servings

15 5 20

Ingredients

4 medium tomatoes
1 large ear sweet corn, husk removed
1/4 cup chopped red onion
1/4 cup loosely packed fresh basil leaves, chopped
2 teaspoons olive oil
1-1/2 teaspoons balsamic or white wine vinegar
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain.
In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob.
In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups. Yield: 4 servings.

Nutritional Facts 1 stuffed tomato equals 84 calories, 3 g fat (trace saturated fat), 0 cholesterol, 127 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Tomato Corn Salad in Reminisce August/September 2008, p48