A quick, low calorie, and delicious summer side salad.

Ingredients

1	cup corn
1	tablespoons extra-virgin olive oil
1	garlic cloves, minced
3/4	tablespoons balsamic vinegar
1/2	lb cherry tomatoes, halved
1/4	cup scallions, coarsely chopped

Directions

1. Heat oil in skillet over medium-high heat and saute corn with salt and pepper, to taste, until tender, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
   
   
2. Remove skillet from heat and stir in scallions.
   
   
3. Transfer vegetables to a large plate to cool and season with salt and pepper.
   
   

Categories

Salads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Very low in sodium High in vitamin A Very high in vitamin C