Confetti Corn Salad
Updated Jan. 9, 2025
- Total Time
- 20 minutes
- Rating
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Ingredients
Yield:4 to 6 servings
- 6ears of corn
- 1green bell pepper
- 1red bell pepper
- 2ripe plum tomatoes
- ½cup chopped red onion
- 2tablespoons snipped basil leaves
- 2 to 3tablespoons tarragon vinegar
- ½cup extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
303 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 5 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Blanch the corn in salted water and drain. Seed and chop the peppers and tomatoes.
- Step 2
Combined the vegetables in a serving bowl and sprinkle with basil.
- Step 3
Mix the vinegar and oil and season to taste. Pour the mixture over the vegetables and toss.
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