Thursday, July 9, 2015

Summer Corn Salad Recipe from Taste of Home

Summer Corn Salad Recipe

TOTAL TIME: Prep: 20 min. + standing    MAKES: 4 servings

  • 5 teaspoons olive oil,divided
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped red onion
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 cup crumbled feta cheese


    3/4 cup equals 136 calories, 8 g fat (2 g saturated fat), 4 mg cholesterol, 231 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g protein. 
    1. In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.
    2. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
    3. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Yield: 4 servings.
    Originally published as Summer Corn Salad in Healthy Cooking August/September 2008, p37

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