Corn & Tomato Salad
Notes
Recipe Notes
- One large ear of corn makes about 1 cup of cut corn.
- Try cilantro instead of basil. 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.
- 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 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
Ingredients
1 ¾ cups corn, (fresh cooked, frozen or canned and drained)
3 small tomatoes, diced (1 1/2 cups)
⅓ cup fat-free Italian salad dressing
¼ cup minced fresh basil
Directions
- 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.
- Try cilantro instead of basil. 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.
- 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 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
Comment
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!