Fresh Summer Corn & Tomato Salad
A simple no-cook summer salad made with fresh sweet corn, cherry tomatoes, green onions, olive oil, and lime juice. Light, refreshing, and ready in just 15 minutes.
Servings: 6
Equipment
Ingredients
- 6 ears corn, husks and silk removed
- 1/2 cup thinly sliced green onions
- 3/4 cup halved cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice or cider vinegar
- Salt and freshly ground pepper, to taste
Instructions
- Cut the fresh uncooked corn kernels from the cob into a large bowl.
- Add the remaining ingredients to the bowl and stir to combine.
- Cover and let sit for at least 15 minutes to give the flavors a chance to meld.
Notes
Serving size: 3/4 cup
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Possible Additions: Sliced green onion or chopped red onion and/or cubed avocado would be delicious. Crispy chopped romaine or iceberg lettuce would be good too. For a Southwestern slant: add 1/2 teaspoon cumin and 1/4 cup chopped fresh cilantro and possibly a bit of chopped jalapeño. For an Italian twist: add 1/4 cup chopped fresh basil.
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Possible Additions: Sliced green onion or chopped red onion and/or cubed avocado would be delicious. Crispy chopped romaine or iceberg lettuce would be good too. For a Southwestern slant: add 1/2 teaspoon cumin and 1/4 cup chopped fresh cilantro and possibly a bit of chopped jalapeño. For an Italian twist: add 1/4 cup chopped fresh basil.
Nutrition
Serving: 3/4 cup | Calories: 110kcal | Carbohydrates: 15.7g | Protein: 2.7g | Fat: 5.4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 237mg | Fiber: 2.4g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg