Corn, Tomato, and Basil Salad
While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. White miso--the kind that's lowest in sodium--adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide. Salting the tomatoes and letting them stand draws out their juices so they'll meld with the dressing when you combine all the components.
Recipe by Cooking Light June 2017
150 calories; fat 10.9g; saturated fat 2g; mono fat 7.6g; poly fat 1.1g; protein 3g; carbohydrates 11g; fiber 2g; cholesterol 3mg; iron 1mg; sodium 306mg; calcium 39mg; sugars 4g.