Corn and Tomato Salad by Lynette Rohrer Shirk
This salad is a great example of how a diet high in fiber is not a taste sacrifice. It's a perfect late-summer salad. Make it when local corn is young and the tomatoes are bursting with juice. Try growing your own arugula for the spiciest of green flavors.
Serves 4
Calories: 181.78
Protein: 3.62 grams
Carbohydrates: 26.20 grams
Fiber: 3.65 grams
Fat: 9.08 grams
2 cups fresh sweet corn
2 tablespoons olive oil
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
pinch ground cumin
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons minced green onions
¼ cup diced red bell pepper
¼ cup diced green bell pepper
¼ cup pitted black olives
¼ cup chopped arugula
2 medium tomatoes
Steam the corn for 2 minutes and then spread it on a sheet pan to cool.
Put the olive oil, lemon zest, lemon juice, cumin, salt, and pepper in a jar and shake to combine.
Toss the corn, green onions, bell peppers, black olives, and arugula together in a large bowl.
Pour the dressing over the corn salad and toss to combine. Chill for 60 minutes.
Slice the tomatoes and serve the corn salad on top.
