Corn

Corn is in season and so are tomatoes and cucumbers. Try this easy recipe for a healthy and nutritous eating. 

Corn, Tomato & Cucumber Salad

Ingredients:

• 4 ears of corn, cooked (about 2 to 2.5 cups corn kernels)
• 2 large ripe tomatoes
• 2 medium cucumbers
• 1 cup lime juice (or white vinegar)
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1 tsp black pepper
• 1 medium red onion, diced
• 7 Tbsp parsley chopped

Instructions:

Cut kernels from corn cob and place in medium bowl. Seed and dice the tomatoes and cucumbers and add to the bowl. In a smaller bowl, mix lime juice, oil, and pepper. Stir in red onion. Toss corn, tomatoes and cucumber with dressing. Add chopped parsley just before serving.

Serving Size and Nutritional Facts: Makes about 8.75 cup servings

Amount per serving: 92 calories, 4g total fat, 2g protein, 14g carbohydrates, 2g dietary fiber, 1g saturated fat, 0.15g salt.

Thank you to our Finger Lakes ESNY Cornell Team for sharing this recipe.

Last updated August 4, 2016