Saturday, August 8, 2009

Fresh Corn & Tomato Salad

A few years ago my good friend Gabby got me a new cookbook for a bday, or xmas, or something. It is definitely one of my favorite books, and I absolutely love this recipe... so easy and everyone seems to always love it!

Fresh Corn and Tomato Salad
12 large ears of white corn
7 tbls olive oil
2 tbls finely chopped garlic
1 cup packed julienned fresh basil
10 Roma tomatoes, chopped
3 tbls balsamic vinegar
salt and peppa, to taste

Cut the tops of the corn kernels off the cob with a sharp knife and put into a bowl. Heat 2 tbls of the olive oil in each of 2 large skillets. Add 1/2 of the garlic and 1/2 of the corn to each skillet.

Sautee for 5 min, or until corn is tender. Remove from heat. Add 1/2 of the basil to each skillet and mix well. Spoon the corn mixture into 2 large bowls. Cool slightly, stirring occasionally. Add 1/2 the remaining olive oil, 1/2 of the tomatoes, 1/2 of the vinegar and 1/2 of the basil to each bowl and mix gently. Season with salt and pepper. Chill covered, for 3-8 hours. Serves 10

* I subsituted roma for grape tomatoes. Some people have asked me why you need to use two skillets... i think bc this recipe makes so much, for even coverage/cooking. can easily be halved.

Recipe from: California Sol Food

Nutrition Facts

User Entered Recipe

10 Servings

Amount Per Serving
Calories 127.0
Total Fat 10.0 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.1 g
Cholesterol 0.0 mg
Sodium 15.1 mg
Potassium 325.3 mg
Total Carbohydrate 9.6 g
Dietary Fiber 1.8 g
Sugars 0.5 g
Protein 1.7 g

Vitamin A 17.5 %
Vitamin B-12 0.0 %
Vitamin B-6 6.4 %
Vitamin C 23.4 %
Vitamin D 0.0 %
Vitamin E 8.2 %
Calcium 1.2 %
Copper 5.4 %
Folate 6.5 %
Iron 4.1 %
Magnesium 5.1 %
Manganese 10.1 %
Niacin 5.2 %
Pantothenic Acid 4.3 %
Phosphorus 4.6 %
Riboflavin 4.2 %
Selenium 1.2 %
Thiamin 7.0 %
Zinc 1.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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