Easy Corn and Tomato Salad Recipe
Discover a refreshing Corn and Tomato Salad bursting with flavor from fresh basil, red onion, and cherry tomatoes. This easy-to-make dish is perfect for summer gatherings, featuring a simple yet delicious dressing of apple cider vinegar and olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 ears cooked corn, about 2 1/2 cups
- ¼ cup chopped red onion
- 1-2 cups cherry tomatoes, sliced in half
- ¼ cup fresh basil leaves, julienned
- 2 Tablespoons apple cider vinegar, or red wine vinegar
- 2 Tablespoons olive oil
- ¼ teaspoon salt (more to taste)
- ⅛ teaspoon pepper (more to taste)
Instructions
- In a large bowl, combine the cooked corn, chopped red onion, and sliced cherry tomatoes.
- Add the julienned basil leaves to the bowl.
- In a small bowl, whisk together the apple cider vinegar (or red wine vinegar), olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate until ready to serve.
Notes
- For extra flavor, grill the corn before cutting it off the cob.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://elianarecipes.com/easy-corn-and-tomato-salad-recipe/