Fresh Corn Tomato Salad
This corn tomato salad will make your life and dinner so much easier! Whenever I want a refreshing side salad, this corn salad is always one of our favorite go-to recipes. It just makes everything taste so good, adds the perfect amount of crunch and is incredibly healthy!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 3 tablespoons olive oil
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup scallions (chopped)
- 15 ounce can of corn (drained and rinsed)
- 10 ounces mixed tomatoes (or grape tomatoes) (each sliced i
- 1 cup jicama (peeled diced)
- 1 tablespoon basil (fresh chopped)
- 1-2 cups arugula or spinach leaves
- 1/2 teaspoon pink salt
- 1/2 teaspoon oregano (dry)
- Carbohydrate 1.42205864755656 g
- Cholesterol 0 mg
- Fat 5.09789010633072 g
- Fiber 0.242667704222047 g
- Protein 0.189623750058606 g
- Saturated Fat 0.707948823214349 g
- Serving Size 1 1 Serving (370g)
- Sodium 581.830727987324 mg
- Sugar 1.17939094333451 g
- Trans Fat 0.143139479225159 g
- Calories 50 calories
In a small bowl combine all the dressing ingredients and mix well. Set aside until ready to use.In a medium sized bowl, add the corn, halved tomatoes, jicama, scallions, and freshly chopped basil. Toss to mix then add the dressing and continue to mix to combine.To serve, add fresh arugula or spinach to two plates then serve the corn mixture on top. Garnish with fresh basil.
