Corn and Tomato Salad

Serves: 6
Source: National Cancer Institute

Ingredients

  • Dressing
  • ¼ cup unsweetened 100% apple juice
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon arrowroot or corn starch
  • Salad
  • 1 ½ cups fresh corn kernels
  • 3 large tomatoes
  • Garnish
  • Basil leaves

Cooking Preparation

  • 1. Preheat oven to 425 degrees.
  • 2. Combine the apple juice, vinegar, and arrowroot or cornstarch in a small saucepan.
  • 3. Stir over a medium-high heat until clear and thickened.
  • 4. Set it aside to cool.
  • 5. Spread the corn on a baking sheet in a single layer.
  • 6. Lightly coat with olive oil pan spray.
  • 7. Roast corn in oven until it begins to brown (about 5 minutes.)
  • 8. Slice the tomatoes and arrange on salad plates.
  • 9. Scatter the corn over the tomatoes and drizzle the sauce around the vegetables.