Ingredients for Potato Tomato Corn And Basil Salad
- 1 lb small red potatoes
- 2 cups fresh or frozen corn
- 1 pint grape tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- salt, to taste
- fresh ground pepper, to taste
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How to Make Potato Tomato Corn And Basil Salad
- Place 1 pound small red potatoes in a large pot, cover with salted water, and bring to a boil.
- Boil for 15-20 minutes, or until fork-tender. Drain immediately.
- Transfer potatoes to a bowl filled with ice water to cool quickly.
- While potatoes cool, cook 2 cups of fresh or frozen corn in the same pot of boiling water for 5 minutes. Drain and transfer to the ice water bath.
- Once potatoes are cool enough to handle, drain and cut into bite-sized quarters.
- In a large bowl, combine the quartered potatoes and cooled corn.
- Add 1 pint cherry or grape tomatoes, halved; 1/2 cup thinly sliced red onion; and 1/2 cup fresh basil leaves.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, salt, and pepper to taste.
- Pour dressing over the salad and gently toss to combine. Add more dressing if needed.
- Serve immediately or chill for later. The flavors will meld beautifully if you chill for at least 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
32g
Fat
7g
Carbs
11g
