Pan-Roasted Corn and Tomato Salad

Corn and tomatoes are both summer crops that peak in flavor and freshness during the same season, making them a perfect combination in this salad.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Pan-Roasted Corn and Tomato Salad

Cooking Method: Pan-roasting Cuisine: American Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 2 cup Corn
• 1 cup Cherry Tomatoes
• 1 small Red Onion
• 0.5 cup Fresh Basil
• 2 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Heat olive oil in a pan over medium heat. Add corn and cook until lightly browned, about 5 minutes.
2. Add cherry tomatoes and red onion to the pan. Cook for another 3-4 minutes, until tomatoes start to burst.
3. Remove from heat and let cool slightly.
4. In a large bowl, combine the pan-roasted corn and tomato mixture with fresh basil.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
6. Pour the dressing over the salad and toss to combine.
7. Serve immediately or refrigerate until ready to serve.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.