Corn Tomato Parsley Salad
"Naturally sweet, quick to prepare, and very healthy! We eat this with stuffed vine leaves (5 each) and green olives for a light dinner."
photo by Elise and family
- Ready In:
- 3mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 (12 ounce) can corn, niblits
- 8 cherry tomatoes, quartered
- fresh parsley, chopped, 1 handful
- 1 tablespoon olive oil
- 1⁄2 teaspoon balsamic vinegar
directions
- Chop tomatoes and parsley and mix with corn niblits.
- Mix olive oil and balsamic vinegar in a small dish then pour over salad.
- Toss and serve with parsley sprinkled on top.
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RECIPE SUBMITTED BY
Cooking should be easy and fun, in my opinion! And it's not only what you eat, but how you eat it . . . a peaceful meal eaten with a sense of gratitude will do wonders for the digestion. I cook for my family and we enjoy mainly organic, vegetarian dishes.
