Skinny Corn, Cucumber And Tomato Salad

Name: Skinny Corn, Cucumber And Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters chopped basil; 946 milliliters cherry tomatoes, quartered; 4 Persian cucumbers, unpeeled, unseeded, sliced into half moons (about 4 cups); 1 liters medium ears of corn, cooked and stripped from the cob (about; 4 green onions, chopped; 1 Juice of lemon (about 3 T); 1 Tbsp good olive oil (I like a strong Greek olive oil for this salad to add extra flavor.); 2 teaspoons good vinegar (Sherry Vinegar, Seasoned Rice Wine Vinegar, white or dark Balsamic, white or red wine vinegar…the type and amount is up to you.)

Need a gluten free and vegan main course? Skinny Corn, Cucumber And Tomato Salad could be an outstanding recipe to try. This recipe makes 2 servings with 575 calories, 21g of protein, and 14g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have juice of lemon, ears of corn, vinegar, and a few other ingredients on hand, you can make it. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert.