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Fresh Corn Salad with Tomatoes and Basil

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EDR Fresh Corn Salad with Tomatoes and Basil

Enjoy the fresh and flavorful tastes of summer with this recipe for Fresh Corn Salad with Tomatoes and Basil, from the "Diabetes Carb Control Cookbook." This recipe is super simple, colorful, and great for any healthy potluck!

What You'll Need

  • 4 small ears of corn, silks and husks removed
  • 3/4 cup grape tomatoes, halved
  • 2 tablespoons chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar

What to Do

  1. Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
  2. Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.

Notes

Exchanges/Food Choices: 1 Starch | 1-1/2 Fat

 

 

Nutritional Information: Calories 130 | Calories from Fat 70 | Total Fat 8g | Saturated Fat 1g | Trans Fat 0g | Cholesterol 0mg | Sodium 210mg | Potassium 280mg | Total Carbohydrate 15g | Dietary Fiber 2g | Sugars 5g | Protein 3g | Phosphorus 70mg

 

Copyright © 2014 American Diabetes Association. From Diabetes Carb Control Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.

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If you scrape the cobs and get all the juice to add to this it will be extra creamy and delicious.

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