Gluten-free, vegan, low sodium
Yes, corn kernels are whole grains! Using frozen corn niblets makes this light summer salad a breeze, but go ahead and let your friends think you spent a ton of time shucking ears of corn and then removing the kernels by hand. I won’t tell. This salad is especially good with grilled food.
Serves 6 (as side salad)
1/8 cup white wine vinegar
1/4 cup olive oil
2 garlic cloves, crushed and minced fine (1 teaspoon)
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
4 cups plain frozen corn niblets
1/4 cup water
2 cups diced tomatoes
1 cup washed and roughly chopped fresh basil
8 cups baby spinach leaves, washed (about two 6-ounce packages)
1. For the Dressing: Whisk all ingredients together in a small bowl.
2. For the Salad: Put the corn in a microwave-safe bowl and add the 1/4 cup of water. Cook on high for 1 minute, then stir. Cook for another 2 minutes until niblets are tender. Allow corn to cool. This can be done a day ahead and the corn stored in the refrigerator.
3. In a large salad bowl, toss cooled cooked corn, tomatoes, basil, and spinach.
4. Just before serving, add dressing and toss well to coat.
Per serving: Calories: 214 | Fat: 10g | Saturated Fat: 1.5g | Protein: 5.5g | Sodium: 115mg | Carbohydrates: 32g | Fiber: 4g | Sugars: 5.3g | Iron: 2mg | Potassium: 621mg