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Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil
Caprese Salad with Roasted Corn
Course Salad, Side Dish, vegetable
Cuisine American, Italian Inspired
Keyword basil, cheese, Corn Recipes, salads, Tomato
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 4
Calories 190kcal
Author angela@mealstreetkitchen
- 10 ounce package frozen roasted corn
- 1 pint heirloom cherry tomatoes, cut in half
- 1 8 ounce package fresh mozzarella pearls
- 1 handful fresh basil, rough chopped
- 2 tablespoons white balsamic vinegar
- 3 tablespoons good quality extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Place frozen corn in a colander and thaw under cold running water. Strain well and place in a mixing bowl.
Add the halved tomatoes, chopped basil and mozzarella pearls to the bowl with the corn.
In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Pour over the corn mixture and toss thoroughly to mix and coat.
Enjoy!
Serving: 4g | Calories: 190kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 308mg | Potassium: 425mg | Fiber: 3g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 31mg | Calcium: 20mg | Iron: 1mg