Tomato Corn Salad

(originally made 8/2010)

On Mondays, Jake and I pick one of the local farms and go stock up on fruits and veggies for the week.    I looked through the fridge and we still had some stuff leftover from last week and I wanted to make sure none went to waste, so we decided to put off our trip til tomorrow.  

This recipe was perfect to use up the odds and ends of tomatoes and corn I had, plus was a great side dish to the BBQ3000 grilled chicken I was serving for lunch.   I fully admit to not measuring a thing, I just eyeballed and it still came out delicious.  

Pic is grainy, but that's what happens when I get actual real sunshine in my house, so please excuse it  :)

     Tomato Corn Salad

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

In a large bowl, combine the first eight ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon. Yield: 7 servings.

Nutrition Facts: 3/4 cup equals 140 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 410 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.



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