Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Corn and Tomato Salad
Ingredients
1 ¾ cups corn (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)
3 small tomatoes, diced (1 ½ cups)
⅓ cup Italian salad dressing (see Notes)
¼ cup chopped fresh basil
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Combine all ingredients in a medium bowl.
- Serve at room temperature or chilled.
- Refrigerate leftovers within 2 hours.
Notes
- One large ear of corn makes about 1 cup of cut corn.
- Cook frozen corn according to package directions or to 165 degrees F.
- Add chopped green or red peppers or zucchini.
- Serve this salad as a side dish or use as a filling for tacos, burritos or wraps.
- No basil? Try chopped cilantro, parsley or dill.
- Make your own nonfat salad dressing by placing the ingredients below in a jar. Cover jar and shake well before adding to salad:
Dressing
5 Tablespoons apple juice
2 Tablespoons wine or cider vinegar
1 Tablespoon lemon juice
1 garlic clove, minced or ¼ teaspoon garlic powder
½ teaspoon each: onion powder, dried basil and dried oregano
⅛ teaspoon salt and pepper
⅛ teaspoon brown or yellow mustard
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Comments
The fresh basil really adds great flavor! I used frozen corn since I was serving it right away and didn't have time to chill. Made this at a school event, and the majority of kids/parents like it!