TOMATO CORN SALAD

Tomato Corn Salad image

Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues-red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

2-1/4 cups cooked fresh or frozen white corn, thawed
2-1/4 cups cooked fresh or frozen yellow corn, thawed
1 medium cucumber, diced
2 medium tomatoes, chopped
1/4 cup chopped red onion
1/4 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges