Corn Salad with Apple Cider Vinaigrette Recipe Video

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
TasteMethod
DishVegetarian

Ingredients

For salad
 Frozen corn2 Cup (32 tbs), defrost
 Tomatoes1 , chopped
 Red bell pepper1 , sliced
 Scallion2 , chopped finely
 Flat leaf parsley/Cilantro1⁄4 Cup (4 tbs), finely chopped
For dressing
 Apple cider vinegar1 Tablespoon
 Extra virgin olive oil3 Tablespoon
 Dried oregano1⁄2 Teaspoon
 Kosher salt1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Garlic1 Clove (5 gm), grated

Nutrition Facts

Serving size

Calories 470 Calories from Fat 233

% Daily Value*

Total Fat 25 g38.8%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 966.1 mg40.3%

Total Carbohydrates 52 g17.5%

Dietary Fiber 7.7 g30.9%

Sugars 10.3 g

Protein 8 g15.9%

Vitamin A 74.9% Vitamin C 171.4%

Calcium 6.7% Iron 14.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. For dressing, in a jar, combine vinegar, olive oil, salt, pepper, oregano, and garlic. Cover the jar and shake it well.
2. In a large mixing bowl, add corn, tomato, bell pepper, scallions, and parsley.
3. Pour dressing, and toss well.

SERVING
4. Transfer salad to serving bowl, and serve immediately.

TIPS
The recipe for dressing calls for 1 portion of acid and 3 portions of oil. You can also use lemon juice instead of vinegar.
You can prepare and keep dressing in refrigerator for 3 days.
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