Corn, tomato, feta cold salad

Name: Corn, tomato, feta cold salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: 3 ears of corn on the cob; 30 cherry tomatoes halved; 1 cup feta cheese; 1/2 large red onion sliced then cut in quarters; 1 Tbsp olive oil; 2 Tbsp balsamic vinegar; 1/4 cup fresh chopped basil; 1 whole basil leaf; Salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 10

Ingredients

3 ears of corn on the cob30 cherry tomatoes halved1 cup feta cheese1/2 large red onion, sliced then cut in quarters1 Tbsp olive oil2 Tbsp balsamic vinegar1/4 cup fresh chopped basil1 whole basil leafSalt and pepper to taste

Directions

Microwave 3 ears of corn for 6 minutes ( leave husks and silks on). Cut the stem end off after cooking and remove husks and silks. Put the corn on a hot grill for about 5 minutes to char a bit. Let it cool then cut it off the cob. Mix the corn with all other ingredients once the corn has cooled. Toss feta and vegetables with dressing ingredients and chopped fresh basil. Chill for two hours to over night. Serve with a fresh basil leaf on the top of the bowl of salad.

Serving Size:�Make 10 1 cup servings of salad

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 94.2
Total Fat: 4.9 g
Cholesterol: 13.3 mg
Sodium: 173.2 mg
Total Carbs: 10.2 g
Dietary Fiber: 1.8 g
Protein: 3.7 g

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