A phytochemical in corn protects your eyes against age-related macular degeneration, which causes blindness.
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
2 cups (300 g) corn kernels, fresh or frozen, thawed
2 large ripe tomatoes, seeded and coarsely chopped
1/2 cup loosely packed fresh basil leaves, finely chopped
1/4 cup finely chopped red onion
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Directions Preparation:15min › Ready in:15min
Whisk oil, vinegar and salt in a large bowl. If you're using fresh corn, blanch the kernels for 30 seconds in a large saucepan of boiling water before adding them to the salad. Stir in the corn. Gently stir in tomato, basil and onion. Serve at once.
A fresh vegetable salad, almost like a salsa, can be made from a variety of vegetables and vinaigrettes. Parboil vegetables that require it. Try carrots, celery, spring onions and dill; turnips, peas, capsicums and chives; and red onions, potatoes, radishes and parsley.
on the menu
Serve this simple, fresh salad with grilled fish or poultry and Baked Sweet Potato Fries. Finish the meal with a slice of Carrot-Pineapple Cake and an espresso coffee.