Recipe: Garden Corn and Tomato Salad
(David Karp / For The Times / June 17, 2013)
Garden Corn and Tomato Salad
Active Work and Total Preparation Time: 25 minutes * Vegetarian
5 ears corn
2 pounds tomatoes, diced
1 1/2 cups sliced green onions
1 cup chopped celery
1/4 cup chopped fresh basil
1/4 cup rice vinegar
1 teaspoon salt
Lettuce leaves, for serving
Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover.
Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.
Combine the corn, tomatoes, green onions, celery and basil in a large bowl. Add the vinegar and salt. Stir to evenly mix the ingredients.
Spoon into a lettuce-lined bowl and serve. 8 servings. Each serving: 97 calories; 743 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 23 grams carbohydrates; 3 grams protein; 3.07 grams fiber.
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