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Closeup photo of a summer corn salad
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Summer Corn Salad

Course Side Dish
Keyword Apple Cider Vinegar, Basil, Cherry Tomato, Corn, Olive Oil, Red Onion, Salt
Cooking Method Refrigeration, Stovetop
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 10
Calories 51kcal

Equipment

  • Mixing Bowl Large
  • Stovetop
  • Large Pot

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

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

Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 0.4mg