Fresh Corn, Basil and Bell Pepper Salad
Prep: 20 minutes • Makes: 4 (3/4 cup) servings
3 tablespoons Pompeian® Smooth Extra Virgin Olive Oil
2 tablespoons Weis Quality Apple Cider Vinegar
1/2 teaspoon Weis Quality Iodized Salt
1/2 teaspoon freshly ground black pepper
5 ears fresh, uncooked sweet corn, husks and silks removed, kernels cut from cobs (about 3 cups)
1/2 cup diced red bell pepper
1/3 cup thinly sliced fresh basil
2 tablespoons finely chopped red onion
2 tablespoons Weis Quality Apple Cider Vinegar
1/2 teaspoon Weis Quality Iodized Salt
1/2 teaspoon freshly ground black pepper
5 ears fresh, uncooked sweet corn, husks and silks removed, kernels cut from cobs (about 3 cups)
1/2 cup diced red bell pepper
1/3 cup thinly sliced fresh basil
2 tablespoons finely chopped red onion
1. In a medium bowl, whisk oil, vinegar, salt and black pepper; fold in corn, bell pepper, basil and onion. Makes about 3 1/2 cups.
Approximate nutritional values per serving:
212 Calories, 13g Fat (1g Saturated), 0mg Cholesterol, 292mg Sodium,
25g Carbohydrates, 3g Fiber, 7g Sugars, 0g Added Sugars, 5g Protein
Recipe Tip:
Salad can also be prepared and refrigerated up to 1 day in advance; fold in basil just before serving.