Eileen Recipe ✓ Summer Corn Salad

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Ingredients

• 6 ears corn, husked and cleaned
• 3 large tomatoes, diced
• 1 large onion, diced
• ¼ cup chopped fresh basil
• ¼ cup olive oil
• 2 tablespoons white vinegar
• salt and pepper to taste

Cooking Directions

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts

• calories305.5
• carbohydrateContent42.8 g
• fatContent15.6 g
• fiberContent6.1 g
• proteinContent6.2 g
• saturatedFatContent2.2 g
• sodiumContent8.7 mg
• sugarContent9.5 g