Tomato, Basil, and Corn Salad with Apple Cider Dressing

Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Josephine Franchino Twohy

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

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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; protein 2.1g; carbohydrates 13.7g; fat 7.3g; sodium 103.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

lutzflcat
Allstar
Rating: 5 stars
11/10/2014
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 and white corn and when combined with multi-colored grape tomatoes this quick salad not only tasted good but it looked good! Simple ingredients for a simple salad with great results. Read More
Helpful
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Allstar
Rating: 5 stars
11/10/2014
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 and white corn and when combined with multi-colored grape tomatoes this quick salad not only tasted good but it looked good! Simple ingredients for a simple salad with great results. Read More
Helpful
(4)
Jody Schoth
Rating: 4 stars
06/07/2016
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 more acidic salad or you can add a second can if you want the corn to be center stage. I went with the first cause I absolutely love tomatoes. I did not reduce anything else but next time I will likely reduce or skip the apple cider vinegar since it's already so acidic. This is a great basic dish and you can go through your fridge/freezer/pantry and add more to change it up or use up other items you have on hand. This would be great as a bread topping as well. Read More
Helpful
(2)
Thisni Caza
Rating: 4 stars
08/07/2015
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 maybe use a milder vinegar. I ate this salad as my 'carb' with a bacon-wrapped turkey tenderloin...delicious complement! Read More
Helpful
(1)
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ummbarhuma
Rating: 4 stars
06/20/2017
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. Read More
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