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Corn and Tomato Salad

Corn and Tomato Salad

Jessica Braider
The best tastes of summer all in one bowl. What more could one ask for?!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 70 kcal

Ingredients
  

  • 4 ears corn cut kernels off cobs
  • 1 pint grape or cherry tomatoes halved or quartered
  • 1 Tbsp. fresh basil or mint leaves chopped
  • 1/4 - 1/2 lime juice only, about 1 Tbsp.
  • 1 tsp. sugar optional

Instructions
 

  • Combine the corn kernels with the tomatoes, herbs, and lime juice (and the sugar if the corn isn't very sweet).
  • Mix and chill until ready to serve. (If you prefer, you can steam the corn for 2 - 4 minutes before making the salad, especially if it's not super sweet and juicy.)

Notes

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Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.01gSodium: 13mgPotassium: 359mgFiber: 2gSugar: 7gVitamin A: 900IUVitamin C: 16mgCalcium: 14mgIron: 1mg
Keyword 30 Minutes (or less) Meals, Dairy-Free, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian
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