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Corn and Tomato Salad

Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.
Recipe Image
Prep time: 5 minutes
Makes: 3 cups
Nutrition Facts: View label

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

  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.

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

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!

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