This simple salad, made with corn and fresh basil, is just right for summer. Loaded with flavor, it’s heartburn-friendly and has little fat and no irritating spices.
Ingredients
For 4 servings, you will need:
| 1 cup orzo |
| 1 cup fresh corn kernels or frozen, defrosted corn |
| 1/4 cup sliced pimento |
| 3 tablespoons chopped fresh basil |
| 2 tablespoons white balsamic or apple cider vinegar |
| 1 tablespoon olive oil |
| 1/2 teaspoon salt |
Directions
Cook orzo according to package directions. Drain thoroughly and transfer to a large bowl.
Stir in corn, pimento, basil, vinegar, oil, and salt to taste, tossing thoroughly to combine. Adjust seasoning if desired. Serve at room temperature.
If preparing this recipe well ahead of mealtime, cover and refrigerate. Before serving, let it stand at room temperature for about 1 hour to remove the chill. Stir thoroughly and serve.
Nutrient Information Per Serving
| Calories | 230 |
| Fat | 5g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Carbohydrate | 40g |
| Protein | 7g |
Developed by Pat Baird, M.A., R.D.
