Corn and Tomato Salad
Portion Size: 1/2 cup
Yields: 8 servings
| Ingredients | Notes: |
| 3 cups frozen corn | Thawed |
| 3 large tomatoes | Washed and diced |
| 1 small red onion | Peeled, washed, and finely sliced |
| 2 tablespoon dried basil | Or 1/4 cup chopped fresh basil |
| 1 tablespoon olive oil | |
| 1/4 cup white vinegar | |
| ½ teaspoon salt | |
| Dash of pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. | |
| 2 | Chill until serving. |
Posted in Vegetable Salad Recipes
