| 9 | 10 | 115 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1 cucumber(s) | Cucumber (peeled, seeded and diced) |
| 1 1/2 cup | Cherry Tomatoes (halved) |
| 1/4 medium | Red onion (finely chopped) |
| 1/2 cup | Frozen yellow corn kernels (thawed) |
| 1/4 cup | Basil, fresh (finely chopped) |
| 1 tbsp | Red wine vinegar |
| 2 tbsp | Extra virgin olive oil |
| 1/2 tsp | Sea Salt (or to taste) |
| 1 dash | Black pepper (or to taste) |
1. Add cucumber, tomato, onion, corn and basil to a large bowl and mix together.
2. Whisk together olive oil and red wine vinegar, add sea salt and black pepper to taste.
3. Pour the dressing over the salad, mix and serve.
Olive Oil
is a great source of monounsaturated fatty acids and has strong anti-inflammatory properties
| Vegetables | 2.2 |
