Tomato, Basil, and Corn Salad with Apple Cider Dressing
Ingredients10 m servings 120 cals
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
- 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.
Per Serving: 120 calories; 7.3 g fat; 13.7 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 103 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.