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Cherry Tomato Corn Salad

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen
Cherry Tomato Corn Salad Recipe photo by Taste of Home

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

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

Nutrition Facts

2/3 cup: 125 calories, 7g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 2g protein.

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