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Fresh Corn-And-Basil Salad

Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 2 1/4 cups fresh corn kernels (about 4 ears)
  • 1 cup thinly sliced fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 136
  • fat 4.8 g
  • satfat 0.7 g
  • protein 3.4 g
  • carbohydrate 24.2 g
  • cholesterol 0 mg
  • iron 0.9 mg
  • sodium 308 mg
  • caloriesfromfat 28 %
  • fiber 3 g
  • calcium 20 mg

How to Make It

  1. Combine all ingredients, tossing well.

  2. NOTE: This no-cook recipe is best if made with fresh summer corn.

Oxmoor House Healthy Eating Collection