Caprese Corn Lunch Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
corn
8.83 oz
Cherry Tomatoes
5.30 oz
mozzarella cheese
0.71 oz
basil leaves
1.01 fl oz
olive oil
1.01 fl oz
balsamic vinegar
0.18 oz
Salt
0.07 oz
Black pepper
Directions
Step 1
Boil the corn until tender. Drain and let it cool.
Step 2
Cut the cherry tomatoes in half.
Step 3
Slice the mozzarella cheese into small cubes.
Step 4
Chop the basil leaves.
Step 5
In a large bowl, combine the corn, cherry tomatoes, mozzarella cheese, and basil leaves.
Step 6
Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper. Toss to combine.
Step 7
Serve chilled.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.2646 g | 0.24% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.1025 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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