Corn and tomato salad
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 121, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 253 mg, sugar 3 G.
Calories 121, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 253 mg, sugar 3 G.
Enjoy the flavor and nutrition of fresh baby corn in this summer salad with sweet tomatoes and fragrant basil in a tart vinaigrette. The corn doesn't require cooking. Simply cut the kernels from the cob and add them to the salad. To allow the flavors to meld, let the salad sit in the dressing for a few minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. fresh corn kernels
- 1/4 cup fresh basil leaves, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tbsp. white wine or champagne vinegar
- 2 ripe tomatoes, seeded and chopped
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Recipes with similar ingredients: corn, tomatoes, basil, champagne vinegar
Cooking the dish according to the recipe:
- Combine corn, basil, oil, vinegar, and tomatoes in a medium bowl. Season with salt and pepper to taste.
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