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Summer Corn Salad

Ingredients

6 ears

corn, husked and cleaned

3 large

tomatoes, diced

1 large

onion, diced

1/4 cup

chopped fresh basil

1/4 cup

olive oil

2 tablespoons

white vinegar

to taste

salt and pepper

Instructions

1

Bring a large pot of lightly salted water to a boilCook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

2

Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.

Notes

Nutrition Facts

(per serving)

Calories:

293 calories

Servings:

6 servings

Carbohydrates:

46 g

Fat:

7 g

Fiber:

6 g

Protein:

3 g

Sugar:

5 g

Meal Effort

Preparation:

15 minutes

Cook:

10 minutes

Total:

25 minutes

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