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Tomato Corn Salad

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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    9 servings

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
  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • tkarinas
    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.