Is there an ear of corn that has not been eaten, which is not so juicy and tasty the next day? Take your time to throw it away. Discard the head of cabbage for the corn and tomato salad. Step-by-step recipe with a photo. Video recipe.
Speaking of salad with corn, I immediately recall the post-Soviet salad with crab sticks. A jar of canned corn, with rice, crab sticks, some other additives, and poured with fat mayonnaise. The salad is hearty, tasty, but fatty and high in calories. Today, many other salad options are prepared with corn. It is not difficult to cook up a low-calorie and fairly simple salad for a Sunday or everyday dinner. For example, a summer salad with corn and tomatoes. Absolutely everyone will like it, especially lovers of soft and delicate flavors. This combination of ingredients gives the food a slightly sweet flavor. If this confuses you, you can acidify the salad with a drop of lemon juice or add a teaspoon of balsamic vinegar. This salad is very quick and easy to make. This is a win-win option for novice housewives.
For seasoning food, you must use aromatic oil, olive oil is suitable. Other quality dressings, such as sour cream or natural yogurt, are also appropriate. In any case, the salad will turn out juicy, bright and appetizing. It will decorate not only an everyday table, but also a festive event. It should be noted that the benefits of the salad are obvious, because each of the components brings the body exclusively benefits, and the absence of mayonnaise and other additives will not harm the figure.
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for boiling corn
Ingredients:
- Tomatoes - 1 pc.
- Salt - 0.5 tsp or to taste
- Cucumbers - 1 pc.
- Vegetable oil - for dressing
- Cilantro - a few twigs
- Boiled corn - 1 ear
- Basil - a few twigs
- Dill - a few twigs
Step-by-step preparation of salad with corn and tomatoes, a recipe with a photo:
1. Wash tomatoes and cucumbers and dry with a paper towel. Cut the tomatoes into large wedges. very finely chopped fruits will flow, from which the salad will turn out to be very watery. This will ruin both the taste and appearance. Cut the cucumbers into thin 3 mm half rings.
2. Pre-boil the corn until tender. Oven baked corn wrapped in foil is also good. Trim the grains from the chilled heads of cabbage. Press the knife as close to the cob as possible to cut the grain as much as possible.
3. Wash all the greens, dry with a paper towel and finely chop.
4. Place prepared foods in a bowl.
5. Season the corn and tomato salad with a pinch of salt and sprinkle with vegetable oil. Soak it in the refrigerator for 15 minutes and serve.
See also a video recipe on how to make a tomato and corn salad.
