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Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. — Carrie Componile, Roselle Park, New Jersey
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 140 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 410 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Tomato Corn Salad in Taste of Home June/July 2008, p37
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Reviewed on Aug. 21, 2009 by stargazerss
Very bland, not good for diabetics (too many carbs)
Reviewed on Aug. 21, 2009 by Lui
We (2 of us) really enjoyed this since the vegetables used are in season for us. I cut it in half & it was plenty for us. My husband is a diabetic, so this worked for that too!Lingerno1
We (2 of us) really enjoyed this since the vegetables used are in season for us. I cut it in half & it was plenty for us. My husband is a diabetic, so this worked for that too!
Lingerno1
Reviewed on Jun. 12, 2009 by AmyADavidson
This is now our favorite summer side dish (main dish for me!). Can't be beat with fresh corn, tomatoes and herbs from the garden. Goes great with a herbed goat cheese sandwich!
Reviewed on Nov. 15, 2008 by nmyoung
Wonderful! We served this as a side with a Southwest Turkey Casserole. Even my picky grandaughters loved it.
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