Low Sodium Fresh Corn and Tomato Salad

Bright, refreshing, and naturally low in sodium, this Low Sodium Fresh Corn and Tomato Salad is the ultimate summertime dish packed with vibrant, farm-fresh flavors. Sweet kernels of freshly boiled corn pair beautifully with juicy cherry tomatoes, crisp cucumber, and crunchy red bell pepper, all brought together with an invigorating lemon and olive oil dressing. A sprinkle of fragrant fresh basil and a touch of black pepper elevate this colorful salad, making it a healthy, heart-friendly choice perfect for picnics, barbecues, or light lunches. Ready in just 25 minutes, this easy-to-make recipe celebrates seasonal produce while keeping things deliciously simple and nutritious.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 ears Fresh corn on the cob
• 2 cups Cherry tomatoes
• 1 medium Cucumber
• 1 medium Red bell pepper
• 0.5 medium Red onion
• 2 tablespoons Extra virgin olive oil
• 3 tablespoons Lemon juice
• 0.25 cup Fresh basil leaves
• 0.5 teaspoon Black pepper

Directions

Step 1

Bring a large pot of water to a boil over high heat.

Step 2

Shuck the corn, removing all husks and silk. Add the corn to the boiling water and cook for 5 minutes. Drain and set aside to cool.

Step 3

While the corn is cooling, halve the cherry tomatoes and place them in a large mixing bowl.

Step 4

Peel the cucumber and cut into small cubes, adding them to the mixing bowl with the tomatoes.

Step 5

Remove the seeds and core from the red bell pepper and chop into small pieces. Add to the mixing bowl.

Step 6

Finely chop the red onion and add it to the bowl with the other vegetables.

Step 7

Once the corn is cool enough to handle, cut the kernels off the cobs and add them to the mixing bowl.

Step 8

In a small bowl, whisk together the olive oil and lemon juice until well combined.

Step 9

Pour the dressing over the vegetables and toss everything together gently to combine.

Step 10

Chiffonade the basil leaves and sprinkle them over the salad.

Step 11

Season the salad with the black pepper, tossing once more to distribute evenly.

Step 12

Serve immediately or refrigerate for up to an hour before serving for a chilled salad.

Nutrition Facts

Serving size	(1122.2g)

Amount per serving	% Daily Value*
Calories	709.4

Total Fat 33.9g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 89.4mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 16.8g	0%
Total Sugars 44.8g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 112.2mg	0%
Iron 4.7mg	0%
Potassium 2394.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 9.0%

Carbs: 52.6%