Corn Salad with Tomatoes and Blueberries

TURNIP THE OVEN
11Ingredients
35Minutes
80Calories

Ingredients

US|METRIC
  • 6 ears corn (shucked)
  • 1 cup cherry tomatoes (halved)
  • 1 cup blueberries
  • 2 tablespoons fresh parsley (minced)
  • 1/4 cup fresh basil (julienned)
  • 1 tablespoon shallot (minced)
  • 2 tablespoons sherry vinegar (or cider or red wine vinegar)
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • ground black pepper
  • kosher salt
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    NutritionView More

    80Calories
    Sodium6% DV135mg
    Fat11% DV7g
    Protein2% DV<1g
    Carbs2% DV5g
    Fiber4% DV<1g
    Calories80Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium135mg6%
    Potassium105mg3%
    Protein<1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber<1g4%
    Sugars4g8%
    Vitamin A10%
    Vitamin C15%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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