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Tomato and Corn Salad
This tomato and corn salad is a very refreshing summer salad you can have anytime you want. Plus, it's easy to prepare–check out the recipe here!
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
American
Servings
3
people
Calories
254
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
ears
corn
shucked
¼
cup
olive oil
extra virgin
1
tablespoon
red wine vinegar
12
small
cherry tomatoes
washed and halved
½
cup
mozzarella
fresh, shredded
2
tablespoons
oregano
fresh, chopped
2
cups
spinach leaves
fresh
1
pinch
coarse salt
1
pinch
ground black pepper
Instructions
Boil a large pot of water with the portioned salt. Cook corn until tender for about 5 minutes, and drain.
Shred mozzarella while corn is cooking.
Using a large chef’s knife, stand ears of corn on end and cut downsides of ears to remove kernels set aside.
Using a medium bowl, whisk together oil and vinegar.
Add corn, tomatoes, mozzarella, and oregano to the bowl.
Season salad with salt and pepper and gently toss.
Arrange in a bowl with spinach leaves.
Nutrition
Calories:
254
kcal
Carbohydrates:
6
g
Protein:
6
g
Fat:
24
g
Saturated Fat:
5
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
15
g
Trans Fat:
0.003
g
Cholesterol:
15
mg
Sodium:
155
mg
Potassium:
319
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
2391
IU
Vitamin C:
21
mg
Calcium:
175
mg
Iron:
2
mg
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