Corn, Tomato and Basil Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons balsamic vinegar
- 5 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- Carbohydrate 31 g(10%)
- Fat 13 g(20%)
- Fiber 5 g(18%)
- Protein 5 g(11%)
- Saturated Fat 2 g(9%)
- Sodium 26 mg(1%)
- Calories 241
Preparation Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil. Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
Preparation Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil. Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
