Nutritional Info

Nutrition Facts

Serving Size 1 (5g)

Calories 30
Calories from Fat 30 (97%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 0.5g 3%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.3mg 0%
Potassium 0.9mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
This salad is a good way to use leftover corn on the cob, but it can also be made with lightly cooked frozen corn.
Prep time
10 min
Cook time
0 min
Ready In
10 min


Serves Tool

Serves To:USMetric
3 Cup(c)  corn kernels, cooked
2 Cup(c)  fresh ripe tomatoes, diced
1   cucumber, peeled and diced
1/2 Cup(c)  scallions, chopped
1 Tablespoon(T)  fresh basil, chopped
1 1/2 Teaspoon(t)  red wine vinegar
2 Tablespoon(T)  extra virgin olive oil
1 Teaspoon(t)  kosher salt, or more to taste
1/4 Teaspoon(t)  pepper, freshly ground, or more to taste


Toss together the corn, tomatoes, cucumber, scallions and basil.  In another bowl, whisk together the vinegar, oil, salt and pepper.  Pour over the salad.  Adjust the salt and pepper if desired.

Additional notes

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Corn and Tomato Salad
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