Corn Tomato Salad16 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 40 min
“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.” - by SMITH8CLAN
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 161 cal
- 10.2 g
- 17 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 see my ..." See morepicture, you can see the salad swimming in the oil."
"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 dressing,..." See more used canned diced tomatoes. Everyone loved it. Thanks for making my boring corn a little more exciting."
"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 work w..." See moreell is to use only the best farm-fresh vegetables and to mix the minced garlic, basalmic vinegar and olive oil well before mixing it with the vegetables. I used a green pepper as I didn't have a red one. I definitely will make this recipe again - especially when I have an excess bounty of fresh corn on the cob."
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