Corn and Tomato Salad
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
3 Tablespoons white wine vinegar2 teaspoons kosher saltFresh ground black pepper1/4 cup Extra Virgin Olive Oilone bag frozen white corn and one bag frozen yellow corn2 cups red grape tomatoes, halved1 bunch scallions, thinly sliced8 ounces fresh mozzarella, cut into small cubes1½ cup fresh basil leaves
Whisk vinegar, salt, pepper in a small bowl. Gradually whisk in the oil starting with a few drops then adding the rest in a steady stream to make a smooth dressing.
Toss together the corn, tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for 15 minutes to 2 hours. Before serving, tear the basil over the salad and serve.
Serving Size: 12 svgs
Number of Servings: 12
Recipe submitted by SparkPeople user ANGIETUNIE.
Toss together the corn, tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for 15 minutes to 2 hours. Before serving, tear the basil over the salad and serve.
Serving Size: 12 svgs
Number of Servings: 12
Recipe submitted by SparkPeople user ANGIETUNIE.
Nutritional Info Amount Per Serving
- Calories: 143.1
- Total Fat: 8.1 g
- Cholesterol: 11.0 mg
- Sodium: 479.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.7 g
- Protein: 6.4 g
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