Tomato Corn Salad

Name: Tomato Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 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

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.

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.

Originally published as Tomato Corn Salad in Light & Tasty August/September 2002

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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.