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Contest-Winning Tomato Corn Salad

Warm and colorful, this tantalizing side dish bursts with refreshing vegetable flavor. Fresh herbs and Dijon mustard add the pizzazz. — Carrie Componile, Roselle Park, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings

Ingredients

  • 3 large tomatoes, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups fresh corn (about 9 ears of corn)
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and thinly sliced
  • 1 tablespoon Dijon mustard

Directions

  • In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 140 calories, 5g fat (1g saturated fat), 0 cholesterol, 410mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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