Contest-Winning Tomato Corn Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 servings.
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
Ingredients
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3 large tomatoes, chopped
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1 small red onion, halved and thinly sliced
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1/3 cup chopped green onions
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1/4 cup balsamic vinegar
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3 tablespoons minced fresh basil
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1 tablespoon minced fresh cilantro
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1 teaspoon salt
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1/2 teaspoon pepper
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4 cups fresh corn (about 9 ears of corn)
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2 tablespoons olive oil
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3 garlic cloves, peeled and thinly sliced
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1 tablespoon Dijon mustard
Directions
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1.
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.
Nutrition Facts
3/4 cup: 140 calories, 5g fat (1g saturated fat), 0 cholesterol, 410mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
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