Corn and Tomato Fiesta Salad is a great dish to take to gatherings. It takes minutes to prepare and is easy to pack and transport. Show it off in an attractive serving bowl and watch it quickly disappear! The cool freshness plays well against burgers, steak, chicken or turkey and pairs nicely with greens for those watching their cholesterol. In my experience, friends and family appreciate food that flexes to their preferences and dietary restrictions. It is thoughtful, and it shows that you care.
Cholesterol Buster Tip: This salad offers 3.9 grams (16% DV) of fiber per serving. Reduce the olive oil by half to decrease the saturated fat, and pair with kale instead of meat or poultry. Just 2 ounces of kale adds 8% DV of fiber, 91% Vitamin C, 243% Vitamin A, and a whopping 444% Vitamin K. I like to massage my shredded kale with hands lightly coated in olive oil to loosen up the leaf texture, which also turns it delightfully vibrant green.
Corn and Tomato Fiesta Salad Recipe
|WHAT YOU NEED||WHAT TO DO||WHY|
||For the Zesty Italian Dressing, whisk all together in a 3-quart bowl.||A shallot resembles a tiny red onion. Its flavor is a cross between onion and garlic, and its texture is very fine. Honey imparts a hint of sweetness and acts as an emulsifier (an agent that helps prevent the separation of other ingredients).|
||Add remaining ingredients and toss. Cover and chill 3-4 hours. Toss salad just before transferring to a serving bowl; top with cracked black pepper, if desired.||Fresh onion adds a nice crunch. Red tomatoes add nice contrast color. Uncooked corn adds fresh taste and texture. This salad tastes best chilled after the flavors have had time to come together.|