Tomato and Corn Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Tomatoes4 , diced
 Fresh ears of corn3 , separated into kernels
 Extra virgin olive oil2 Tablespoon
 Raspberry vinegar1 Teaspoon
 Cilantro1⁄3 Cup (5.33 tbs), finely chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1300 Calories from Fat 348

% Daily Value*

Total Fat 38 g58.9%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 471.2 mg19.6%

Total Carbohydrates 243 g81%

Dietary Fiber 32.7 g130.9%

Sugars 49 g

Protein 36 g71.4%

Vitamin A 136% Vitamin C 220.8%

Calcium 9.2% Iron 43.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large nonmetallic bowl, mix together the tomato, corn kernels, olive oil and cimantro and toss them around to blend; season with salt and pepper
2. Colver the salad tightly with cling foil or such and refrigerate for an hour

SERVING
3. Serve as appropriate
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