Tomato, Cucumber and Corn Salad

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Ingredients

• 1 to 1 ¼ pounds ripe tomatoes, cut in small dice
• ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
• 2 ears corn, steamed for 4 minutes and kernels removed from the cob
• 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
• Salt to taste
• ¼ cup chopped cilantro
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice or lemon juice
• 2 tablespoons extra virgin olive oil
• Optional: 1 ounce feta, crumbled (about 1/4 cup)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    101 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 13 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

• Advance preparation: This will hold for a few hours in the refrigerator.