Corn and Tomato Salad recipe - ingredients, nutrition and when to eat it
This summer salad lightly tosses boiled corn, tomatoes, and onion with fresh basil.
This summer salad lightly tosses boiled corn, tomatoes, and onion with fresh basil. The corn’s gentle sweetness goes well with the tomatoes’ tangy juices, making it a nice side for lunch or a light dinner.
Salads & light · 15 minutes to cook
Tips: Add the tomatoes just before serving so they release less juice and hold their shape.
Tips: To remove the kernels with a knife, stand the corn upright on a cutting board and slice slowly from top to bottom.
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Ingredients (1 serving)
- Cooked corn kernels — 100 g
- Tomato — 1 pc
- Onion — 0.3 pc
- Basil — 5 sheet
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp