Combine salad ingredients together in a large bowl. In blender, pure all dressing ingredients until smooth.
Just before serving, pour dressing over corn mixture and toss.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 6|
|Calories from Fat: 30 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 19.7mg||1 %|
|Potassium 486.2mg||13 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 18.1g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 118
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What would you serve with this? Link in another recipe
kcsbtmOutstanding! Great with leftover roasted corn.6y ago
mb0125The flavors were great. I tweeked a few steps. I omitted the mint since I'm not a huge fan and I roasted the corn and onion first at 400 degrees for 15-20 minutes and then let cool before combining with tomatoes.6y ago
vogelap[I posted this recipe.]10y ago