Serve this tomato relish recipe—full of nectarines, corn and fresh tomatoes—as a wonderful accompaniment to grilled chicken or fish or try it tossed it with whole-wheat pasta and a little extra olive oil.
6 servings, about 2/3 cup each
Active Time: 15 minutes |
Total Time: 15 minutes
3 ripe but firm nectarines, chopped
1 cup quartered yellow cherry tomatoes
3/4 cup fresh corn kernels (from about 1 large ear; see Tip) or frozen (thawed)
2 scallions, sliced
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Combine nectarines, tomatoes, corn, scallions, oil, salt and pepper in a medium bowl.
Per serving :
3 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
12 g Carbohydrates;
2 g Protein;
2 g Fiber;
107 mg Sodium;
276 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 fruit, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.