Ingredients
- ▢1 pint grape or cherry tomatoes sliced in half
- ▢1 ½ cups thinly sliced red onion
- ▢½ cup loosely packed chopped or julienned fresh basil
- ▢2 teaspoons chopped fresh dill
- ▢2 teaspoons salt more or less, to taste
- ▢1 teaspoon black pepper more or less, to taste
- ▢⅓ cup red wine vinegar
- ▢2 tablespoons olive oil
- ▢5 cups fresh corn kernels from approximately 4 large ears
- ▢1 tablespoon minced fresh garlic
Instructions
- Place tomatoes, red onion, basil, dill, salt and pepper in a large bowl. Pour in red wine vinegar and stir gently to combine. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook until corn is tender (about 7 minutes), stirring constantly. Add minced garlic and cook for an additional 30 seconds, while continuing to stir.
- Add corn and garlic mixture to tomato mixture. Stir gently to combine.
- Serve immediately or bring to room temperature, cover and refrigerate.
Notes
- Storage – Once salad has reached room temperature, place in an airtight container and store in the fridge for up to 3 days.
- This recipe yields approximately 7 cups.
Nutrition
Calories: 188kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 806mg | Potassium: 598mg | Fiber: 4g | Sugar: 12g | Vitamin A: 736IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 2mg
