Corn and Tomato Salad with Cilantro Lime Vinaigrette

corn_tomato

 

Ingredients:

  • 6 Ears of corn
  • 1 container grape tomatoes, cut into fourths
  • 1 small Vidalia onion (or sweet onion), diced

Dressing:

  • 1⁄4 cup olive oil
  • 1/8 cup fresh cilantro, chopped finely
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lime juice, freshly squeezed
  • Salt and pepper (to taste)

Directions:

  1. Cook ears of corn in the microwave until done. Cut corn off cob and place into a bowl; add tomatoes and onion.
  2. Dressing: in a small bowl, place the olive oil, vinegar, lime juice and salt and pepper; whisk until combined. Add the cilantro. Whisk until well incorporated.
  3. Pour dressing over corn mixture and toss well to coat evenly. Serve.

Nutritional Information:

  • Calories 258.5
  • Total Fat 10.5 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Sodium 12.4 mg
  • Total Carbohydrate 42 g
  • Dietary Fiber 5.7 g
  • Sugars 5 g
  • Protein 6.2 g