Israeli Corn Salad
Try this Israeli Corn Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 1 teaspoon salt
- 1 garlic clove diced
- 3 large tomatoes diced
- greek yogurt
- 2 cucumbers, or more depending on size diced (see note)
- 1 shallot or small red onion diced
- 1 green pepper diced (a red or orange would be bette
- 3 ears of corn shucked
- large handful of fresh herbs i used chives and parsley
- juice of 3 lemons (zest 2 of them)
- 5 tablespoons extra virgin olive oil (use a good one)
- sumac or za'atar for sprinkling
- Carbohydrate 2.97861076272976 g
- Cholesterol 0.6125 mg
- Fat 0.0590943448178359 g
- Fiber 0.00220833333333333 g
- Protein 1.84816695377923 g
- Saturated Fat 0.0362352719523654 g
- Serving Size 1 1 serving (34g)
- Sodium 24.028638044807 mg
- Sugar 2.97640242939643 g
- Trans Fat 0.00418347011201742 g
- Calories 20 calories
Mix all diced vegetables and herbs in large bowl.Whisk together all the ingredients for the dressing in a small bowl or jar. Combine with vegetables and set aside for at least 10 minutes to meld the flavors.If you so desire, serve in a bowl with greek yogurt and za'atar for sprinkling
