Summer Corn Salad
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 319kcal
Ingredients
For the salad:
- 16 oz. frozen corn thawed
- ½ cucumber peeled and chopped
- ½ small green pepper chopped
- 2 Roma tomatoes chopped
- 1 small white onion chopped
- ½ jalapeño seeds removed, diced
- 2 Tbs. fresh basil chopped
- 2 Tbs. fresh parsley chopped
For the dressing:
- 1 tsp. dry mustard
- ⅛ tsp. black pepper
- 2 cloves garlic crushed
- 1 Tbs. white wine vinegar
- 3 Tbs. olive oil
- salt to taste
Instructions
- Stir all the veggies together in a large bowl.
- Whisk the dressing ingredients together, pour over the veggies and toss.
Nutrition
Calories: 319kcal | Carbohydrates: 44g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 726mg | Fiber: 6g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 44mg | Calcium: 37mg | Iron: 2mg