Sweet Corn and Tomato Salad with Fresh Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 cup chopped fresh cilantro
- 3/4 cup finely chopped red onion
- Carbohydrate 24 g(8%)
- Fat 7 g(11%)
- Fiber 3 g(13%)
- Protein 4 g(9%)
- Saturated Fat 1 g(6%)
- Sodium 21 mg(1%)
- Calories 157
Preparation Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
Preparation Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
