Corn and Tomato Salad
Ingredients
-
2
medium
tomatoes
-
1 ¼
teaspoons
salt
-
2 ½
tablespoons
olive oil
-
5
cups
fresh corn kernels
-
2
tablespoons
chopped fresh chives
-
½
teaspoon
black pepper
-
1 ½
tablespoons
white wine vinegar
-
¼
cup
chopped fresh parsley
-
1
oz
crumbled Feta cheese
Instructions
- Sprinkle chopped tomatoes with salt and let them drain in a colander for 30 minutes.
- Heat olive oil in a skillet, add corn, and cook for 6-7 minutes until browned.
- Transfer corn to a bowl and mix with chives, black pepper, white wine vinegar, remaining salt, and olive oil. Let cool for about 20 minutes.
- Combine cooled corn mixture with drained tomatoes and parsley, and let sit for another 30 minutes.
- Stir in crumbled Feta cheese and serve.
Nutrition Facts (estimated)
Servings
6
Calories
179
Total fat
8g
Total carbohydrates
25g
Total protein
5g
Sodium
81mg
Cholesterol
0mg
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