White Corn and Tomato Salad Recipe

Sep 17, 2012 @ 3:29 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 245
Daily Value: 12%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	15g	24%
Saturated	2g	11%
Carbs	21g	7%
Fiber	7g	29%
Sugars	5g	0%
Protein	12g	25%
Sodium	1187mg	49%
Calcium	411mg	41%
Magnesium	77mg	19%
Potassium	753mg	22%
Iron	2mg	14%
Zinc	2mg	11%
Vitamin A	1088IU	22%
Vitamin C	25mg	41%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	10%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	15%
Folic Acid (B9)	98µg	24%
Vitamin E	2mg	10%
Vitamin K	51µg	64%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	4g	0%

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INGREDIENTS

2 ears white corn, cooked, kernels removed from the cob
2 large heirloom tomatoes, diced
1 large avocado, diced
8 ounces extra-firm tofu, drained and diced
6 tablespoons finely chopped red onion
2 tablespoons chopped Italian parsley
1 teaspoon lemon juice
2 teaspoons olive oil
2 teaspoons salt
1/2 teaspoon pepper

DIRECTIONS

In a bowl, combine the corn, tomatoes, avocado, tofu, onion, and parsley. In another small bowl, mix the lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.