Tomato Corn Salad Recipe

5 1 1
Publisher Photo

Tomato Corn Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues—red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2-1/4 cups cooked fresh or frozen white corn, thawed
  • 2-1/4 cups cooked fresh or frozen yellow corn, thawed
  • 1 medium cucumber, diced
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground mustard

Directions

In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours. Yield: 9 servings.
Originally published as Tomato Corn Salad in Light & Tasty August/September 2002, p11

Nutritional Facts

3/4 cup: 93 calories, 2g fat (1g saturated fat), 3mg cholesterol, 164mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 2-1/4 cups cooked fresh or frozen white corn, thawed
  • 2-1/4 cups cooked fresh or frozen yellow corn, thawed
  • 1 medium cucumber, diced
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground mustard
  1. In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours. Yield: 9 servings.
Originally published as Tomato Corn Salad in Light & Tasty August/September 2002, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTomato Corn Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tkarinas User ID: 4389335 111942
Reviewed Nov. 19, 2009

"Salads in our home disappear very quickly and this one disappeared so fast, it was amazing. It will definitely be made for our family again."

Loading Image