Summer Corn Salad
Servings: 10 servings
Calories: 148kcal
Ingredients
- 8 ears corn , husked or 32 ounces frozen corn, thawed
- 2 cups cherry or grape tomatoes , cut in half
- 1 red bell pepper , seeded deveined and diced
- ½ red onion , diced
- ½ cup chopped fresh basil
- 1 jalapeno pepper , deveined, seeded, and minced
- ¼ cup olive oil
- ¼ cup Marukan Seasoned Rice Vinegar
- 1 ½ teaspoons kosher or fine sea salt
- ¾ teaspoon black pepper
Instructions
- If using fresh corn, cut the kernels off the ears. Blanch the fresh or frozen corn for 3 minutes and drain.
- Place in a large mixing bowl add the rest of the ingredients and toss well. Can be served at room temperature or chill, covered, in the refrigerator.
Nutrition
Calories: 148kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 938IU | Vitamin C: 27mg | Calcium: 9mg | Iron: 1mg