Fresh Corn and Tomato Salad

by Anne Bennett on August 21, 2009

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. ┬áIt 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.

cornsalad2
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)

print recipe only

Related Posts with Thumbnails
Share

{ 2 comments… read them below or add one }

Amanda August 22, 2009 at 4:49 pm

This sounds SO yummy! What a big portion for such low points. Definitely gonna have to make this! Thanks Anne!

Courtney August 26, 2009 at 12:16 pm

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.

Leave a Comment

Previous post:

Next post: