Ingredients
- 1 pint Cherry Tomatoes
- 5 ears Corn
- ½ cup Red Onion
- 3 Tablespoons Apple Cider Vinegar
- 3 Tablespoons Olive Oil
- ½ cup Basil
- Salt To taste
- Black Pepper To taste
Equipment
- Mixing Bowl Large
- Stovetop
- Large Pot
Instructions
- Boil 5 ears of corn in a large pot for 2 minutes, remove the corn from cob. Quarter tomatoes, dice red onion and julienne basil.
- Put the corn, tomatoes, onion, and basil in a bowl and combine. Add the apple cider vinegar, olive oil, salt and better. Stir to combine and serve.
Nutrition
Nutrition Facts
Summer Corn Salad
Amount per Serving
Calories
51
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Sodium
6
mg
0
%
Potassium
123
mg
4
%
Carbohydrates
3
g
1
%
Fiber
0.5
g
2
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
296
IU
6
%
Vitamin C
12
mg
15
%
Calcium
10
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Basil, Cherry Tomato, Corn, Olive Oil, Red Onion, Salt