Recipe: Tomato and corn salad with basil
A feast right from the garden
Living in Pennsylvania means enjoying fresh, locally grown produce throughout the summer. Although it probably doesn’t feel like it now, those days are right around the corner.
Plant your garden soon so you’ll have plenty of nutritious veggies to harvest. Geisinger registered dietitian nutritionist Lyndell Wright shares a recipe for a healthy salad that is as colorful as it is easy to prepare — and makes the most of foods you can grow yourself or find at local farmers’ markets.
Makes: 4 servings
2 large ears of corn, shucked, steamed and removed from cob
3 medium tomatoes, chopped
½ red bell pepper, chopped
⅓ cup green onions, thinly sliced
⅓ cup sweet onion, finely chopped
1 tablespoon lime juice
½ teaspoon kosher salt
¼ teaspoon mustard powder
Pepper (to taste)
4 or 5 basil leaves, cut into thin strips
1 tablespoon fresh mint
- In a large bowl, combine corn, tomatoes, red pepper, green onions and sweet onion.
- In a small bowl, whisk lime juice with salt, mustard powder and pepper. Pour over salad mixture and toss gently with a fork. Let sit for 15 minutes.
- Just before serving, add basil leaves and mint. Toss to combine herbs with salad and serve immediately.
Looking for healthy recipes? Find inspiration here!
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