Corn and Tomato Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Corn and Tomato Salad calories by ingredient
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Flavor is SO GOOD! Can make a day ahead. The flavors get better overnight. Flavor is SO GOOD! Can make a day ahead. The flavors get better overnight.
Number of Servings: 12


    3 Tablespoons white wine vinegar
    2 teaspoons kosher salt
    Fresh ground black pepper
    1/4 cup Extra Virgin Olive Oil
    one bag frozen white corn and
    one bag frozen yellow corn
    2 cups red grape tomatoes, halved
    1 bunch scallions, thinly sliced
    8 ounces fresh mozzarella, cut into small cubes
    1 cup fresh basil leaves


Can be assembled while corn is frozen if the salad will travel for a few hours, otherwise defrost.


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.

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