Easiest Corn Salad
Makes 6 cups, one cup per serving
6 ears fresh corn, shucked
1 large fresh tomato, chopped
2 tablespoons olive oil
½ lime, juiced or 1 tablespoon cider vinegar
6 basil leaves or 3 scallions, minced (optional)
salt and pepper to taste
Slice all of the kernels off of the cob using a sharp knife. Mix together corn, tomato, olive oil, lime, and basi/ or scallions (if using) in a large bowl. Taste and adjust seasons.
Keep in fridge for about 4 days.
170 calories, 5.7 g fat, 31.0 g carbohydrates, 5.6 g sugar, 4.3 g protein, 4.0 g fiber, 4 mg sodium, 5 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes