Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Corn Salad
Here’s a light and healthy version of a favorite side. With lots of vegetables and light dressing, this is a healthy, summer-friendly side for your next cook-out (or just for tonight’s dinner). This is also a way to use fresh tomatoes, cucumbers, and corn from your garden and it’ll be a sure crowd pleaser!
Corn Salad
1/3 cup light Italian dressing
1 can (11 oz) shoe-peg or whole kernel corn (about 1 ½ cups)
1 medium tomato, diced (about 1 cup)
1 medium cucumber, peeled, seeded, and diced (about 1 cup)
¼ cup diced red onion
About 4 drops Tabasco sauce
1 tsp parsley
½ tsp lemon juice
Thoroughly combine ingredients in a medium bowl. Cover and marinate in refrigerator for at least 30 minutes. Serve chilled.
About the author
I just completed my B.S. Degree at Miss State in Nutrition. I was the president of the MSU Student Dietetic Association and the Outstanding Dietetic Student for the State of Mississippi. I also led, "Cooking with Ellen" a healthy cooking segment on our local news station throughout my senior year. I am now a dietetic intern studying to be a Registered Dietetian (hopefully by around June 2008). I love cooking, learning about nutrition and healthy eating, and sharing my skills with others.
| Print article | This entry was posted by Ellen Easley Wallace on April 17, 2007 at 7:05 pm, and is filed under C. - Salads -, E. - Sides -, e. Vegetables. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
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