Summer Corn Salad
This corn salad is made fresh cut corn kernels, sweet summer tomatoes, and a homemade basil vinaigrette for a winning flavor combination.
- Porções
- 4
- Preparo
- 15 min
- Cozimento
- 15 min
- Total
- 30 min
Ingredientes
Lista de compras
Nutrição
| Calorias | 274 kcal |
|---|---|
| Carboidratos | 34 g |
| Colesterol | 0 mg |
| Fibra | 5 g |
| Proteína | 6 g |
| Gordura | 16 g |
| Gordura saturada | 2 g |
| Sódio | 382 mg |
| Açúcar | 10 g |
Passos
Gather the ingredients.
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
Combine corn, tomatoes, onion, and basil in a large bowl. Whisk together olive oil and vinegar; season with salt and pepper. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until ready to serve.
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