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
Ingredients:
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

Directions:
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.