Sweet Corn-Tomato Salad


  • Total Time

    Prep: 15 min. Cook: 10 min. + chilling


  • Makes

    10 servings

  • Ingredients

  • 8 medium ears sweet corn, husks removed
  • 1 large sweet red pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/4 cup coarsely chopped fresh basil
  • DRESSING:
  • 1/2 cup canola oil
  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 1-1/4 teaspoons salt
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon pepper
  • Directions

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes and onion.
  • In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
  • Nutrition Facts

    3/4 cup: 192 calories, 12g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
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