Southwestern Corn Salad
Drain your corn well to avoid excess liquid.
INGREDIENTS | YIELDS 4 servings
- 2 cups frozen or canned corn
- ¾ cup cucumber, seeded and diced
- ½ cup red onion, minced
- 1 14-ounce can diced tomatoes
- 6 scallions, chopped
- 4 tablespoons nonfat sour cream
- ¼ cup cider vinegar
- ½ cup canola
- oil salt and pepper to taste
Combine corn, cucumbers, onions, and tomatoes in a salad bowl.
Separately combine the rest of the ingredients.
Add the dressing to the salad and toss.
Cover and refrigerate until cooled.
Per Serving
- Calories: 383
- Fat: 29 grams
- Protein: 5 grams
- Carbohydrates: 32 grams
- Cholesterol: 1 milligrams
Summer Salads
Summer salads, especially those with fresh corn and onions, are best served cold. They don't require much in the way of preparation, and you can be assured of a cool, refreshing salad. During the summer months, take advantage of the wide variety of fresh vegetables at your local market.
