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Contest-Winning Tomato Corn Salad

 Contest-Winning Tomato Corn Salad
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
7 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 large tomatoes, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups fresh corn (about 9 ears of corn)
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and thinly sliced
  • 1 tablespoon Dijon mustard

Directions

  • In a large bowl, combine the first eight ingredients. In a large
  • skillet, saute corn in oil until tender. Add garlic; cook 1 minute
  • longer. Stir in mustard. Add to vegetable mixture; toss to coat.
  • Serve with a slotted spoon. Yield: 7 servings.
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,

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Contest-Winning Tomato Corn Salad (continued)

Nutritional Facts: 1/2 fat.