Corn and Tomato Salad

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Corn and tomato salad is a quick, easy, no fuss side dish. A simple colorful salad with a zippy vinaigrette dressing, perfect for a summer picnic or barbeque! With no cooking involved you can get dinner on the table without having to turn on your oven.

Corn

The recipe calls for two cans of well drained corn. You can substitute fresh or frozen (thawed) corn for the canned corn if you wish. Corn kernels are fine to eat raw, just cut the corn off the cob to use fresh corn. Or if you prefer you can parboil by placing the corn on the cob in a large pot with enough water to cover, and bring to a boil. Boil 3-5 minutes, until kernels are tender but still crisp. Drain, rinse with cold water and allow to cool slightly, use a knife to scrape kernels from the cobs.

Tomatoes

You can also substitute fresh tomatoes for the canned tomatoes. In almost any recipe that calls for canned tomatoes you can usually substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes. Just chop two large tomatoes and drain off any of the excess juice so you don’t end up with a runny salad.

Onion

Sweet onion is my go to onion of choice for this recipe, but red or purple onion would add a bright pop of color to the salad if you choose to make a substitution.

Cilantro

Not everyone is a cilantro fan, personally I love it. If you are one of the 4-14 percent of the population that is genetically pre-disposed to dislike cilantro, then fresh parsley or basil would be a good substitute in this recipe.

Lime

Fresh lime juice is great in this salad, but concentrated will work just as well. The juice of two limes should be equal to about 1/4 cup concentrate lime juice.

Vinegar

Feel free to use your favorite vinegar in this salad, I prefer it with apple cider vinegar.

The measurements of the vegetables in this corn and tomato salad don’t have to be exact and feel free to add in your favorite extras. Some great additions include avocado, cucumber, peppers, black beans, feta cheese, fresh basil, or grilled zucchini.

Corn and Tomato Salad

Course: Salad
Servings: 6
Calories: 102kcal

Ingredients

  • 2 15.25 oz. cans whole kernel corn, drained
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 medium sweet onion, chopped
  • 1 bunch cilantro, chopped
  • ¼ cup lime juice
  • ¼ cup apple cider vinegar
  • 1 tsp kosher salt
  • ½ tsp sugar

Instructions

  • In a large bowl, combine the corn, tomatoes, sweet onion and cilantro.
  • In a small bowl whisk together lime juice, vinegar, salt and sugar. Pour over the top of the vegetable mixture and stir to combine.
  • Cover, and chill for at least an hour before serving to allow the flavors to meld. Stir before serving.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 667mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg


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