Corn and Tomato Salad

Name: Corn and Tomato Salad
Prep time: 5 minutes
Yield: 3 cups
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

Light and refreshing salad idea with Italian dressing and fresh herbs. A great option for side dishes, potlucks or summer BBQs.

Corn and tomato mix with dressing in a small bowl.

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

Wash hands with soap and water.
Rinse 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

Submitted by JanPlum on Fri, 01/15/2016 - 10:07

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!