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Corn, Tomato and Basil Salad

Fresh Basil

Corn, Tomato and Basil Salad with fresh or frozen white corn and plum tomatoes seasoned with garlic, basil and balsamic vinegar.


2 tablespoons olive oil
1 tablespoon finely chopped garlic
3 cups fresh or frozen white corn
1/2 cup thinly sliced fresh basil (packed)
5 plum tomatoes, seeded and chopped
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon pepper


Sort the lima beans, rinse, and then soak overnight in water.

Heat one tablespoon of oil in a heavy large skillet over medium-high heat. Add the garlic; saute one minute. Add the corn; saute until just cooked through, about five minutes. Remove from the heat. Add half of the basil. Transfer the corn mixture to a large bowl.

Cool slightly, stirring vinegar and the remaining oil and basil. Season with salt and pepper.

Cover and chill three hours or up to eight hours.

Ears of CornSalad Tomato

Nutrition Information

Recipe makes 6 servings.

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