Raw Corn and Tomato Salad Recipe

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Ingredients:

Serving

3 tbsp walnut oil
1 tbsp red wine vinegar
1/2 tbsp balsamic vinegar
1 tsp fresh thyme leave
1 -2 tsp sugar (optional)
3 ears corn, husks and silk removed
2 cups ripe tomatoes, diced
1 small red onion, diced
1 (15 oz) can chickpeas, drained
4 cups baby greens
4 slices vegetarian bacon, cooked and crumbled (or bacon bits)
1 (4 oz) log goat cheese, crumbled
chive blossoms, broken up (optional)

Directions:

In a medium bowl, whisk the walnut oil, vinegars, thyme and sugar if using. Set aside.
Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs(I put cobs in freezer to use later to make veg. stock).
To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture.
Garnish with crumbled veggie bacon, goat cheese and chive blossoms, if using. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	519.44 Kcal (2175 kJ)
Calories from fat	322.41 Kcal
		% Daily Value*
Total Fat	35.82g	55%
Cholesterol	80.36mg	27%
Sodium	1956.09mg	82%
Potassium	722.12mg	15%
Total Carbs	22.8g	8%
Sugars	6.18g	25%
Dietary Fiber	3.15g	13%
Protein	29.4g	59%
Vitamin C	16.7mg	28%
Iron	2.4mg	14%
Calcium	25mg	2%

Amount Per 100 g
Calories	190.45 Kcal (797 kJ)
Calories from fat	118.21 Kcal
		% Daily Value*
Total Fat	13.13g	55%
Cholesterol	29.46mg	27%
Sodium	717.21mg	82%
Potassium	264.77mg	15%
Total Carbs	8.36g	8%
Sugars	2.27g	25%
Dietary Fiber	1.15g	13%
Protein	10.78g	59%
Vitamin C	6.1mg	28%
Iron	0.9mg	14%
Calcium	9.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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