Fresh Corn Salad with Manchego Cheese
If you can't find the delicious nutty-tasting Spanish cheese called Manchego, substitute a jack cheese or Cheddar cheese. Although the sweet taste of fresh corn in season is wonderful in this salad, you can also make this any time of year by using frozen corn kernels or canned no-salt-added corn.
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 4 cups fresh corn kernels (from about 8 ears)
  • 2 cups cherry tomatoes, halved
  • 2 stalks celery, thinly sliced
  • 1 red bell pepper, cut into 1/2-inch squares
  • 1 green bell pepper, cut into 1/2-inch squares
  • 1 large red onion, finely chopped
  • 1/4 cup chopped cilantro
  • 3 ounces Manchego cheese, cut into 1/4-inch dice

1. In large bowl, combine balsamic vinegar, honey, coriander, and salt.

2. Add corn, tomatoes, celery, bell peppers, onion, cilantro, and cheese. Toss to combine and serve at room temperature or chilled.

Nutritional Information
Per serving: 323 calories, 8.3g total fat (4.3g saturated), 19mg cholesterol, 7.5g dietary fiber (2.2g soluble), 58g carbohydrate, 12g protein, 443mg sodium.
Good source of: folate, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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