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Corn & Tomato Salad

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Recipe Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Try cilantro instead of basil. Add chopped green or red peppers or zucchini.
  • Serve this salad as a side dish or use as a filling for tacos, burritos or wraps.
  • Make your own nonfat salad dressing by placing the ingredients below in a jar. Cover jar and shake well before adding to salad:
5 Tablespoons apple juice
2 Tablespoons wine or cider vinegar
1 Tablespoon lemon juice
1 garlic clove, minced or 1/4 teaspoon garlic powder
1/2 teaspoon each: onion powder, dried basil and dried oregano
1/8 teaspoon salt and pepper
1/8 teaspoon brown or yellow mustard

Our Corn Magazine Features this recipe:

 

 

Ingredients

1 3⁄4 cups
corn, (fresh cooked, frozen or canned and drained)
3
small tomatoes, diced (1 1/2 cups)
1⁄3 cup
fat-free Italian salad dressing
1⁄4 cup
minced fresh basil

Directions

  1. Combine all ingredients in a medium bowl.
  2. Serve at room temperature or chilled.
  3. Refrigerate leftovers within 2 hours.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Try cilantro instead of basil. Add chopped green or red peppers or zucchini.
  • Serve this salad as a side dish or use as a filling for tacos, burritos or wraps.
  • Make your own nonfat salad dressing by placing the ingredients below in a jar. Cover jar and shake well before adding to salad:
5 Tablespoons apple juice
2 Tablespoons wine or cider vinegar
1 Tablespoon lemon juice
1 garlic clove, minced or 1/4 teaspoon garlic powder
1/2 teaspoon each: onion powder, dried basil and dried oregano
1/8 teaspoon salt and pepper
1/8 teaspoon brown or yellow mustard
Photo of Corn and Tomato Salad
Prep time: 5 minutes
Makes: 3 cups
Nutrition Facts: View Label
Last updated: 05/08/19

1 Comments for "Corn & Tomato Salad"

The fresh basil really adds great flavor!  I used frozen corn since I was serving it right away and didn't have time to chill.  Made this at a school event, and the majority of kids/parents like it!