Corn and Tomato Salad with Lemon Dressing
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 4 to 6 servings
- Prep: 10 mins
- Cook: 0 mins
Toss this fresh salad together up to a day ahead.
Ingredients
- 2cups cooked fresh or frozen corn
- 1medium zucchini, diced (about 2 cups)
- 2medium tomatoes, cored and chopped (about 2 cups)
- 2tablespoons chopped fresh mint
- 2tablespoons extra virgin olive oil
- 2tablespoons lemon juice
- 1teaspoon honey
- 1/2teaspoon salt
- -- Coarsely ground black pepper
Instructions
1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce.
Recipe by Jean Kressy
Nutritional Info *per serving
- Calories 150
- Glycemic Load 0.79
- Fat 8g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 0mg
- Sodium 310mg
- Potassium 480mg
- Carbohydrate 20g
- Fiber 3g
- Sugars 9g
- Protein 4g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 40%
- Calcium 2%
- Iron 4%
