Corn, Tomato, and Scallion Salad - 9.9g Carbs, 1.8g Fiber
From: WebMD Recipe from Foodily.com
By The Food Gal
Picture of Corn, Tomato, and Scallion Salad Foodgal has been making
this amazing corn salad since it was first published in Gourmet magazine
in 2000. That's eleven years of corn, tomato, and scallion enjoyment!
How's that for a ringing endorsement. Easy and quick, you can serve
it warm, at room temperature, or cold. It's also great incorporated
into a pasta salad or topped with grilled shrimp.
4 ears fresh corn, shucked
2 Tbsp extra-virgin olive oil
2 garlic cloves, minced
1 1/2 Tbsp balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens
Cut away the corn kernels from the ears, discarding the cobs. Heat the
oil in a large heavy skillet over moderately high heat until hot but
not smoking, then saute corn with salt and pepper to taste, stirring,
until tender, about 4 minutes.
Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring,
until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
Remove skillet from heat and stir in scallions.
Transfer vegetables to a large plate to cool and season with salt and
pepper.
Note: Salad can be made 1 day ahead and chilled, covered.
Servings: 8
Nutrition per Serving:
75 Calories, 3.9g Fat, 0.6g Saturated Fat, 0mg Cholesterol,
9.9g Carbs, 1.8g Fiber, 10mg Sodium, 1.8g Protein
No comments:
Post a Comment