White Corn and Tomato Salad Recipe


Nutrition

Cal/Serving: 267
Daily Value: 13%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat18g27%
Saturated3g13%
Carbs21g7%
Fiber8g33%
Sugars5g0%
Protein13g25%
Sodium1188mg49%
Calcium412mg41%
Magnesium80mg20%
Potassium800mg23%
Iron3mg14%
Zinc2mg11%
Vitamin A1018IU20%
Vitamin C25mg41%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg11%
Niacin (B3)3mg13%
Vitamin B60mg16%
Folic Acid (B9)108µg27%
Vitamin E2mg11%
Vitamin K53µg67%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated5g0%
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White Corn and Tomato Salad
MeatlessMonday.com

This simple salad calls for fresh avocados, making the dish an excellent source of potassium and fiber. It’s another marvelous meal from our friend Kinzie at To Cheese or Not to Cheese.

See all salad recipes.

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.

Recipe Details

Click here to see more recipes from MeatlessMonday.com

Servings: 4
Cuisine: American
Special Designations: Low-fat, Vegan, Vegetarian, Healthy

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