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Wednesday, September 26, 2012

Corn & Tomato Salad

Fall is officially here and the summer vegetable crops are starting to come to an end for most of us here in the northeast, making way for fields of pumpkins, gourds and cornstalks. Here is a simple, marinated salad to use up the last of your harvest. This salad tastes best with fresh corn after it's been removed from the husks, but off-season you can also use the frozen variety. 

As for tomatoes, are they a fruit or a vegetable? According to Oxford Dictionaries "A tomato is the fruit of the tomato plant, but it is used as a vegetable in cooking", so I guess it is both. In any event, tomatoes are a good source of vitamins such as A, C, K, Folate and Potassium and are low in sodium, cholesterol and calories. One serving (or 1 cup) of tomatoes has 2 grams of fiber and the water content is high so tomatoes are a great food to eat to help fill you up. 

Corn & Cherry Tomato Salad
3 Butter & Sugar Corn on the cob, cooked
2 c. Cherry Tomatoes, cut in half
1 tbsp. Fresh Basil, chopped
2 tbsp. Extra Virgin Olive Oil
1/4 c. Aged Balsamic Vinegar
Salt and Pepper, to taste

1. Remove the corn from the husks and place in a bowl.
2. Add in the tomatoes, basil, oil, and vinegar and mix well. 
3. Season with salt and pepper. Refrigerate until ready to serve. Makes 6-1/2 cup Servings. 

*Nutritional Information: Calories 90, Carbs 8.7g, Fat 5g, Protein .8g, Fiber 1.1g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.


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