Potato, Tomato, Corn and Basil Salad
Potato, Tomato, Corn and Basil Salad might be just the side dish you are searching for. This recipe makes 8 servings with 267 calories, 7g of protein, and 9g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of baby potatoes, ears of corn, basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a gluten free and vegan diet.
Instructions
Watch how to make this recipe.
Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft.
Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool.
Cut each potato into quarters and place in a large bowl.
Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear.
Add grape tomatoes, onion, and whole basil leaves.
Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper.