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Cherry Tomato Corn Salad

 Cherry Tomato Corn Salad
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.
6 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1/4 cup minced fresh basil
  • 3 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen corn, thawed
  • 2 cups cherry tomatoes, halved
  • 1 cup chopped seeded peeled cucumber

Directions

  • In a jar with a tight-fitting lid, combine the basil, oil, lime
  • juice, sugar, salt and pepper; shake well.
  • In a large bowl, combine the corn, tomatoes and cucumber. Drizzle
  • with dressing; toss to coat. Refrigerate until serving. Yield: 6
  • servings.
Nutritional Facts: 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.