Photo: Anna Pelzer
Corn and Tomato Salad
7 ingredients
10 min + 15 min
4
openrecipes
With fresh corn cut straight from the cob, cherry tomatoes, spices, and a light dressing, this Corn and Tomato Salad is perfect for a summer lunch or dinner.
Estimated Nutrition (whole recipe, rough)
358
Calories
7g
Protein
15g
Fat
55g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ears Corn On The Cob
- 2 cups Cherry Tomatoes, Quartered
- ½ Red Onion, Diced
- ¼ cups Fresh Basil, Chopped
- 3 sprigs Fresh Oregano
- ¼ cups Olive Oil
- 2 Tablespoons White Balsamic Vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes