Corn, Tomato and Scallion Salad Recipe

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Corn, Tomato and Scallion Salad
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Ingredients:

Directions:

  1. Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
  2. Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
  3. Remove skillet from heat and stir in scallions.
  4. Transfer vegetables to a large plate to cool and season with salt and pepper.
  5. Cooks' note: Salad can be made 1 day ahead and chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 87.37 Kcal (366 kJ)
Calories from fat 37.42 Kcal
% Daily Value*
Total Fat 4.16g 6%
Sodium 11.48mg 0%
Potassium 279.5mg 6%
Total Carbs 12.01g 4%
Sugars 3.63g 15%
Dietary Fiber 2.12g 8%
Protein 2.09g 4%
Vitamin C 12.5mg 21%
Iron 0.6mg 3%
Calcium 13.2mg 1%
Amount Per 100 g
Calories 75.72 Kcal (317 kJ)
Calories from fat 32.43 Kcal
% Daily Value*
Total Fat 3.6g 6%
Sodium 9.95mg 0%
Potassium 242.23mg 6%
Total Carbs 10.41g 4%
Sugars 3.15g 15%
Dietary Fiber 1.84g 8%
Protein 1.81g 4%
Vitamin C 10.8mg 21%
Iron 0.5mg 3%
Calcium 11.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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