 |
| This is a great recipe to use once the summer vegetables start coming in. This recipe comes from Healthy Food for Living, which calls for raw corn. I prefer mine at least slightly blanched. This is a great way to use leftover corn. |
2 cups fresh corn kernels (from about 4 ears), blanched
2 cups halved grape tomatoes
1 Tbsp freshly squeezed lemon juice
3 Tbsp chopped fresh basil leaves
2 Tbsp olive oil
salt and pepper, to taste
2-4 cups fresh baby greens
Place corn kernels and tomatoes in a large bowl. In a small bowl, whisk together the lemon juice, basil and olive oil. Season to taste with salt and pepper. Pour the dressing over the corn and tomatoes, and stir to combine. Serve on top of, or mixed into, greens.
2 cups halved grape tomatoes
1 Tbsp freshly squeezed lemon juice
3 Tbsp chopped fresh basil leaves
2 Tbsp olive oil
salt and pepper, to taste
2-4 cups fresh baby greens
Place corn kernels and tomatoes in a large bowl. In a small bowl, whisk together the lemon juice, basil and olive oil. Season to taste with salt and pepper. Pour the dressing over the corn and tomatoes, and stir to combine. Serve on top of, or mixed into, greens.
No comments:
Post a Comment