Recipe Friday- Fresh Corn, Basil and Bell Pepper Salad

June 28, 2019

Prep: 20 minutes  

Serves: 4



3 tablespoons olive oil

2 tablespoons apple cider vinegar

½ teaspoon salt

½ teaspoon fresh ground black pepper

5 ears Fresh Sweet Corn, husks and silks removed, kernels cut from cobs (about 3 cups)

½ cup diced Red Bell Pepper

1/3 cup thinly sliced Fresh Basil (from Michigan Potted Basil Plant)

2 tablespoons finely chopped red onion


In medium bowl, whisk oil, vinegar, salt and black pepper; fold in corn, bell pepper, basil and onion. Makes about 3½ cups.

Approximate nutritional values per serving (about ¾ cup): 210 Calories, 13g Fat (1g Saturated), 0mg Cholesterol, 290mg Sodium, 24g Carbohydrates, 3g Fiber, 7g Sugars, 5g Protein


*Chef Tip: Salad can also be prepared and refrigerated up 1 day in advance; fold in basil just before serving.




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