Garden Corn And Tomato Salad

Recipe Ingredients

5		Corn
2 lbs	908g / 32oz	Tomatoes - diced
1 1/2 cups	93g / 3.3oz	Sliced green onions
1 cup	110g / 3.9oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	59ml	Rice vinegar
1 teaspoon	5ml	Salt
		Lettuce leaves - for serving

Recipe Instructions

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.

This recipe yields 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.

Source:
The Los Angeles Times, 07-17-2002

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