Easy Cherry Tomato Corn Salad recipe

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Ingredients

¼ cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1 jalapeno pepper, seeded and chopped
2 shallots, minced

Nutrition Info

138 calories
carbohydrate: 18.4 g
cholesterol: : -
fat: 7.4 g
fiber: 2.2 g
protein: 2.7 g
saturatedFat: 1 g
servingSize: -
sodium: 202.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid, shake until dressing is completely blended.

  2. Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Recipe Yield

6 servings

Recipe Note

In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.

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