Corn Tomato Salad

Corn Tomato Salad

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"This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals."
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Ingredients

40 m servings 161 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  2. In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Reviews

20
  1. 24 Ratings

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Most helpful positive review

Made this last night with bbq pork loin rack on grill. Didn't have a few ingredients: Cayenne, so used Hungarian Hot Paprika, fresh corn, so used canned, instead of vinegar & olive oil, used dre...

Most helpful critical review

I was not happy with this salad. There was so much oil that when i took a bite, my lips were greasy! I would recommend cuting out the oil completely as it really doesnt need it at all. If you s...

I was not happy with this salad. There was so much oil that when i took a bite, my lips were greasy! I would recommend cuting out the oil completely as it really doesnt need it at all. If you s...

Made this last night with bbq pork loin rack on grill. Didn't have a few ingredients: Cayenne, so used Hungarian Hot Paprika, fresh corn, so used canned, instead of vinegar & olive oil, used dre...

This was surprisingly good! I was amazed that my family liked it. I thought they wouldn't be too crazy about the heavyhandedness of the basalmic vinegar. I think the key to making this salad ...

The first time I made this I had to drain the oil and vinegar from the salad. The next time I used 2 T of each. This time I doubled the recipe and used 1/4 cup each of the oil and vinegar. Th...

My husband loved this dish. I cut down on the oil and vinegar for this recipe. I only used 1/4 cup oil and 1/4 cup balsamic vinegar and still strained it out of the salad before serving so it ...

loved it and my husband loved it too. used frozen sweet corn kernels as that's what i had. still tasted great :) thanks for sharing!

This was a delicious way to use up left over corn on the cob. It could be mistaken for a relish! Next time I would ease up on the onion! I served it with grilled sausage and it was a great combo.

Nice little summer salad. Added a bit of sugar and left out the tomato. Used fresh ears of white corn.

Great way to use a bumper crop of tomatoes & corn this summer.