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Tomato, Basil, and Corn Salad with Apple Cider Dressing


"Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste."
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10 m servings 120 cals
Original recipe yields 6 servings

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  • Cook's Note:
  • If you make this 30 minutes before serving, you can use frozen corn and leave it at room temperature until serving. This way you will not have to defrost it ahead of time.

Nutrition Facts

Per Serving: 120 calories; 7.3 g fat; 13.7 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 103 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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We love a summer meal of fresh corn on the cob and chilled sliced tomatoes, so I felt pretty certain that we'd like this any time of the year, and we did. I used Birds Eye® frozen baby gold an...

Great! It's definitely a keeper recipe. I did make one major change, I used canned corn because I already had it. One can is 1-1/2 cups, so if you make this change, you will either have a m...

This was a nice side salad, but a little plain tasting. I ended up adding some green onion. Next time I might use canned corn instead of frozen.

I made this salad with frozen corn, purchased basil, and homegrown tomatoes. I enjoyed this salad, but next time will add finely sliced scallions or just a bit of finely diced red onion...and ma...