Corn Tomato Salad

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it’s a great addition to summer meals.

Step: 1

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.

Step: 2

In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Per Serving: 161 calories; protein 2.7g; carbohydrates 17g; fat 10.2g; sodium 14.6mg.

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