TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
Provided by Josephine Franchino Twohy
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
FRESH BASIL, CORN AND TOMATO SALAD
Fresh is the key. Don't be tempted to use frozen corn in this salad, or dried basil - it's not the same.
Provided by Kathy W
Categories Other Salads
Number Of Ingredients 11
Steps:
- 1. Microwave corn, 2 ears at a time in the husks, for 3 1/2 minutes. Shuck and allow to cool.
- 2. Cut kernels off the cob and place in a large bowl.
- 3. Add onion, tomato, cucumber and basil and gently toss.
- 4. For the dressing: mix together oil, vinegar, sugar, salt and pepper.
- 5. Add to corn mixture and toss gently. Adjust salt and pepper. Allow the salad to stand for 30 minutes or so before serving. Or, refrigerate for several hours. Serve cold or a room temp.
CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION
This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
Provided by USA WEEKEND Pam Anderson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
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