This simple Corn, Tomato Salad is a breeze to make and you can test your knife skills by cutting off the kernels from the cob. It's so sweet on its own that you only need a splash of lemon or lime. No oil needed here. These beautiful colors make a splash at any event. Add avocado to this simple, delicious salad for a nutrient-dense burst of flavors.
I was excited to use the heirloom sweet corn, heirloom cherry tomatoes, and fresh basil that were at the farmers market. I absolutely love the spring in Boulder because there is just such an abundance of beautiful, local organic produce available.
The sweetness of the corn, the tartness of the tomato and the delicious addition of basil is a flavor burst. Add chopped avocado for creaminess and you have a winner of a dish that is so enjoyable on a nice warm sunny springtime day.
Although some people fear corn because of its higher carb/starch content, it’s still such a wonderful and nutritious food. It’s loaded with antioxidants, dietary fiber and contains lutein and zeaxanthin, both phytochemicals that are responsible for healthy vision. Plus, fresh corn is just such a delicious, naturally sweet treat!
The fresh basil in this salad adds a burst of freshness; as well as some antibacterial, antiviral properties for a strong immune system.
Have a look at these Fresh vegetable dishes:
- Cucumber Tomato Salad
- Kale Salad with Oranges
- Brussels Sprouts with Raisins
- Watermelon Salad with Tofu Feta
- Roasted Curried Cauliflower with Peas
I'd love to hear your feedback in the comments below for this Corn Tomato Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking