My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Summertime Tomato Salad
Summertime Tomato Salad
Prep Time
15 min
Cook Time
10 min
Yield
12 servings
Ingredients
- 4 medium ears sweet corn, husked
- 2 pounds cherry tomatoes (about 6 cups), halved
- 1 small yellow summer squash, halved lengthwise and sliced
- 1 cup fresh blueberries
- 1 small red onion, halved and thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh mint
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Directions
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well.
- Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.
Nutrition Facts
3/4 cup: 95 calories, 5g fat (1g saturated fat), 0 cholesterol, 108mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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