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.
Ingredients
- 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
- Heat olive oil in a pan over medium heat. Add corn and cook until lightly browned, about 5 minutes.
- Add cherry tomatoes and red onion to the pan. Cook for another 3-4 minutes, until tomatoes start to burst.
- Remove from heat and let cool slightly.
- In a large bowl, combine the pan-roasted corn and tomato mixture with fresh basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.