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Summer Corn Salad
Recipe Rumble

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Ingredients:
Six ears corn, husked and cleaned
Three large tomatoes, diced
One large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
Salt and pepper to taste

Directions:
Preheat oven to 375-degrees. Bring a large pot of lightly salted water to a boil. Add corn and cook for seven to ten minutes, or until desired tenderness. Drain, cool and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.

Chill until serving. Recipe makes four servings.

See also:
Low Fat Recipes: Section One
Low Fat Recipes: Section Two
Low-Fat Desserts Fit For Company! (Online eBook)