Recipe courtesy of Cheryl Smith
Cherry Tomato and Grilled Corn Salad
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- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 147
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 232 mg
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 147
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 232 mg
Ingredients
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Directions
- Whisk vinegar and oil, season with salt and pepper, to taste.
- Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.
