Diabetes Forecast April 2005

Recipe of the Month

Fresh Corn, Sweet Onion, and Tomato Salad

4 servings/serving size: ½ cup
Preparation time: 25 minutes
Cooking time: 3-4 minutes

3 large ears fresh corn, peeled and husks removed
1 small Vidalia onion or other sweet onion, diced
1 pint cherry tomatoes, halved
3 Tbsp. minced parsley
2 scallions, minced

Dressing
1/3 cup white balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
Salt and pepper to taste

1. Bring a stockpot filled 2/3 full of water to a boil. Add the corn and turn off the heat. Let the corn stand in the water for 3 to 4 minutes. Drain and let the corn cool on a plate.
2. Meanwhile, combine the onion, cherry tomatoes, parsley, and scallions in a salad bowl.
3. Whisk together the ingredients for the dressing.
4. Using a sharp knife, cut the kernels off the corn cob and add the corn kernels to the salad. Add in the dressing and toss well.

Nutrition Facts