[From The Kitchen]

Backyard Corn Salad

Serves: 2 to 4

"Make this salad with fresh corn on the cob or frozen and thawed corn. Even better, remove the kernels from leftover grilled corn to make this quintessential summer picnic salad."

Ingredients:

2 cups fresh corn kernels

1 large tomato, cut into wedges

1/2 cup sliced red onion

1/2 cup chopped green bell pepper

4 to 6 large basil leaves, cut into thin strips

2 tablespoons vinaigrette or Italian dressing

Optional: mixed baby greens

Method:

Toss together corn, tomato, onion, bell pepper, basil, and vinaigrette in a medium bowl. Spoon onto a bed of baby greens for serving.

Nutrition:

Per serving (392g-wt.): 160 calories (25 from fat), 2.5g total fat, 0g saturated fat, 7g protein, 30g total carbohydrate (7g dietary fiber, 8g sugar), 0mg cholesterol, 560mg sodium

(Source: Whole Foods Market)