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Receta Corn, Tomato, And Scallion Salad

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Raciónes: 4

Ingredientes

Cost per serving $1.48 view details
  • 4 x ears fresh corn shucked
  • 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 2 x garlic cloves chopped
  • 1 1/2 Tbsp. balsamic vinegar
  • 1 lb cherry tomatoes halved
  • 2 bn scallion greens coarsely minced, to yield abt 1/2 c.

Direcciones

  1. Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately-high heat till warm but not smoking, then saute/fry corn, seasoning with salt and pepper, to taste, stirring, till tender, about 4 min.
  2. Add in garlic and saute/fry, stirring, 1 minute. Add in vinegar and cook, stirring, till most is evaporated, about 1 minute. Add in tomatoes and cook, gently stirring, 1 minute.
  3. Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cold and season with salt and pepper.
  4. Salad can be made 1 day ahead and chilled, covered.
  5. This recipe yields 4 to 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 190g
Recipe makes 4 servings
Calories 69  
Calories from Fat 6 9%
Total Fat 0.69g 1%
Saturated Fat 0.11g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 19mg 1%
Potassium 476mg 14%
Total Carbs 15.18g 4%
Dietary Fiber 3.4g 11%
Sugars 5.79g 4%
Protein 2.94g 5%
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