Low Sodium Fresh Corn and Tomato Salad
Elevate your salad game with this vibrant and nutritious Low Sodium Fresh Corn and Tomato Salad, perfect for summer gatherings or a refreshing side dish. Featuring crisp, sweet kernels of boiled fresh corn paired with juicy cherry tomatoes, crunchy cucumber, and zesty red bell pepper, this salad bursts with garden-fresh flavors. Red onion adds a touch of tangy sharpness, while a simple dressing of extra virgin olive oil and bright lemon juice ties it all together. Fresh basil lends a fragrant finish, and a dash of black pepper ensures seasoning stays light yet satisfying. Ready in just 25 minutes, this colorful salad is not only heart-healthy but also rich in textures and flavors—making it an ideal choice for those seeking low sodium recipes without sacrificing taste. Serve chilled for the ultimate summertime treat!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 2 cups Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Lemon juice
- 0.25 cup Fresh basil leaves
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of water to a boil over high heat.
Shuck the corn, removing all husks and silk. Add the corn to the boiling water and cook for 5 minutes. Drain and set aside to cool.
While the corn is cooling, halve the cherry tomatoes and place them in a large mixing bowl.
Peel the cucumber and cut into small cubes, adding them to the mixing bowl with the tomatoes.
Remove the seeds and core from the red bell pepper and chop into small pieces. Add to the mixing bowl.
Finely chop the red onion and add it to the bowl with the other vegetables.
Once the corn is cool enough to handle, cut the kernels off the cobs and add them to the mixing bowl.
In a small bowl, whisk together the olive oil and lemon juice until well combined.
Pour the dressing over the vegetables and toss everything together gently to combine.
Chiffonade the basil leaves and sprinkle them over the salad.
Season the salad with the black pepper, tossing once more to distribute evenly.
Serve immediately or refrigerate for up to an hour before serving for a chilled salad.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 44.8 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2395 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
