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1 ¾ cups corn (frozen, fresh cooked, or canned, drained and rinsed)
3 small tomatoes, diced (1 1/2 cups)
⅓ cup Italian salad dressing
¼ cup chopped fresh basil


  1. Wash hands with soap and water.
  2. Combine all ingredients in a medium bowl.
  3. Serve at room temperature or chilled.
  4. Refrigerate leftovers within 2 hours.


  • One large ear of corn makes about 1 cup of cut corn.
  • 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:


5 Tablespoons apple juice

2 Tablespoons wine or cider vinegar

1 Tablespoon lemon juice

1 garlic clove, minced or 1/4 teaspoon garlic powder

1/2 teaspoon each: onion powder, dried basil and dried oregano

1/8 teaspoon salt and pepper

1/8 teaspoon brown or yellow mustard


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3 cups
Prep time:
5 minutes
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