Lunch / Dinner
Corn, Radish, Tomato & Tortilla Chip Salad
A main-course lunch or dinner couldn't get more refreshing than this corn and tomato salad topped with crushed tortilla chips. With just a handful of ingredients and 25 minutes of prep time, you'll have a healthy vegetarian meal in no time.
This recipe is reprinted from A New Way to Food by Maggie Batista.
Test Kitchen Tip
Reserve the corn cobs to make a batch of corn stock. It adds incredible flavor to chowders.
Soak scallions in cold water for 20 minutes to crisp up; drain and pat dry with paper towels.
Slice tomatoes into medium-sized wedges. Dust tomatoes with a heavy pinch of salt; let stand 10 minutes to bring out their flavor.
Mix vinegar, oil, ½ tsp. salt, and pepper together in a bowl. Add tomatoes, corn, radishes, and half the scallions, tossing gently to coat; season with salt and pepper.
Arrange salad on a platter; top with tortilla chips and remaining scallions. Serve salad immediately.
% Daily Value*
Total Fat 10g 15%
Cholesterol 0mg 0%
Sodium 413mg 17%
Carbs 24g 8%
*Percent Daily Values are based on a 2,000 calorie diet.