This almost-end-of-summer salad may sound ordinary, but don’t let its simple nature fool you. It’s delicious–crunchy, tart and refreshing. Use heirloom tomatoes if you can still find them at the market. It takes minutes to toss together, and its salsa-like texture can put a real charge on one of those plain grilled chicken breasts you’ve been enduring. The original WW recipe called for chopped mint, but I prefer basil. Or try cilantro for a Mexican flair.
2 cups fresh corn (about two ears, or use frozen thawed)
2 small tomatoes, diced
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
2 T. lime juice
2 t. extra-virgin olive oil
1/2 t. salt
fresh basil, cilantro or mint, chopped
Combine all ingredients in a serving bowl. You can refrigerate this up to two hours. The tomatoes will render lots of liquid but don’t worry about it. It just adds more flavor.
Makes 4 servings (3/4 cup)
WW points: 1
This sounds SO yummy! What a big portion for such low points. Definitely gonna have to make this! Thanks Anne!
This was a delightful summer treat! I swapped in cilantro (I’m not a mint fan either) and added a little Frank’s Red Hot Sauce. It made a delicious salsa for some black bean tacos and eliminated my usual need for sour cream and cheese as toppings.