Sweet Corn-Tomato Salad

  Lunch

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe.

Sweet Corn-Tomato Salad

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
YIELD: 10 servings.

Ingredients

  • 8 medium ears sweet corn, husked
  • 1 large sweet red pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh basil

  • DRESSING:
  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 1-1/4 teaspoons salt
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon pepper

Instructions

  • 1. Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil.
  • 2. In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts

3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 3g protein.
Diabetic Exchanges:
2 fat, 1 starch, 1 vegetable.

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