CORN TOMATO AND BASIL SALAD RECIPES

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CORN, TOMATO, AND BASIL SALAD RECIPE | COOKING LIGHT



Corn, Tomato, and Basil Salad Recipe | Cooking Light image

While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. Use yellow tomatoes and purple Cherokees if available for colorful variety. White miso—the kind that's lowest in sodium—adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide. Salting the tomatoes and letting them stand draws out their juices so they'll meld with the dressing when you combine all the components.

Provided by Cooking Light

Total Time 44 minutes

Yield Serves 8 (serving size: about 3/4 cup)

Number Of Ingredients 13

2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
3 tablespoons red wine vinegar
1 tablespoon grainy mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon white miso
1 medium shallot, peeled and minced
2 cups fresh yellow and white corn kernels
1/4 cup shaved Parmigiano-Reggiano (about 1 oz.)
2 tablespoons coarsely chopped fresh flat-leaf parsley
12 fresh basil leaves, torn into small pieces

Steps:

  • Place tomatoes in a large bowl. Sprinkle with salt; let stand 30 minutes at room temperature. Combine oil and next 6 ingredients (through shallot) in a pint jar. Seal jar; shake 30 seconds or until blended. Add vinaigrette, corn, cheese, chopped parsley, and basil to tomatoes. Toss gently to combine; serve immediately.

Nutrition Facts : Calories 150, CarbohydrateContent 11 g, CholesterolContent 3 mg, FatContent 10.9 g, FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 306 mg, SugarContent 4 g

TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING ...



Tomato, Basil, and Corn Salad with Apple Cider Dressing ... image

Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.

Provided by Josephine Franchino Twohy

Categories     Salad    Vegetable Salad Recipes    Corn Salad Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 6

2 cups frozen corn kernels, thawed
1 pint grape tomatoes, halved
10 fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon salt

Steps:

  • Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.

Nutrition Facts : Calories 120 calories, CarbohydrateContent 13.7 g, FatContent 7.3 g, FiberContent 1.9 g, ProteinContent 2.1 g, SaturatedFatContent 1 g, SodiumContent 103.2 mg, SugarContent 1.8 g

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