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Corn Salad Recipe

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Corn Salad Recipe

Prep Time: Cook Time:

Ingredients

  • Corn sweet yellow raw | 12.00 ear, medium 6-3/4" to 7-1/2" long yields
  • Sweet Green peppers, raw | 2.00 medium
  • Onions raw | 1.00 medium 2-1/2" dia
  • Olive oil | 0.25 cup
  • Lemon juice, raw | 0.50 tsp
  • Spices, pepper, black | 0.50 tsp, ground
  • Salt | 0.50 tsp
  • Tomatoes, red, raw | 6.00 medium whole 2-3/5" dia
  • Fresh basil | 0.50 cup chopped
Nutrition Facts (Per Serving)

Calories per serving: 441.79 mg

Fat per serving: 18.90 g

Saturated fat per serving: 3.05 g

Protein per serving: 12.43 g

Sodium per serving: 348.69 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Husk corn. Slice kernels from cob and place in a large mixing bowl.
  2. Dice green peppers into small pieces.
  3. Add to mixing bowl.
  4. Mince entire red onion.
  5. Add to bowl. Pour ¼ cup olive oil over vegetable in bowl.
  6. Chop tomatoes into medium small pieces and add.
  7. Tear fresh basil into small pieces.
  8. Add lemon juice, black pepper, and salt to taste.
  9. Stir together and enjoy.

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