Corn Tomato Salad w/Vidalia Onions
Simple Corn Salad for BBQ's or Dipping. Made with Vidalia Onions.
Ingredients
- 3 cans of white corn or 4 grilled corn ears
- ¾ of a package of cherry tomatoes sliced
- ½ cup sweet onion chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 cup of bell pepper (I used one red, one orange)
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons lime juice
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons chopped basil
- ½ clove minced garlic
Instructions
- Combine corn, tomatoes, onion, peppers, basil, garlic and jalapeño pepper in a large bowl.
- Add salt and pepper and toss.
- Add lime juice and oil and toss.
- Refrigerate for at least an hour before serving to blend seasoning
- Turn or toss every 15 minutes.
Notes
I make this salad hours before serving. I put this salad in a sealed plastic container and turn it to blend ingredients every 15-20 minutes.
For a different twist on flavor switch out the basil for cilantro. Both ways taste just as great! For more recipe variations see the blog post!
Nutrition
Serving: 1cupCalories: 35kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 99mgPotassium: 90mgSugar: 2gCalcium: 8mgIron: 1mg
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