Pesto Corn Salad
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
300 |
|
| % Daily Value* | ||
| Total Fat 22g | 29% | |
| Saturated Fat 6g | 28% | |
| Cholesterol 20mg | 6% | |
| Sodium 540mg | 23% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 3g | 12% | |
| Sugars 4g | ||
| Includes Added Sugars 0g | 0% | |
| Protein 5g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 4% | |
| Iron | 2% | |
| Potassium | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 cups Corn
- 1 Green Bell Pepper, diced
- 1 pint Cherry Tomatoes, cut in half
- 4 oz Pancetta , diced
- 1 tbsp Fresh Basil, finely chopped
- - Salt & Pepper to Taste
- 1/3 cup Basil Pesto
- 3 tbsp Greek Yogurt
- 2 tbsp Mayonnaise
- 2 tbsp Lime Juice
Method of Preparation
Step 1
Sauté pancetta until cooked.
If using fresh corn- microwave an ear in the husk for 4 minutes or peel and boil for 10 minutes. Cool and cut the corn off the cob. If using frozen- thaw completely. If using canned corn- drain and rinse.
Step 2
In a bowl whisk together the pesto, yogurt, mayonnaise and lime juice.
Prep tomatoes, bell pepper, and basil. Add to the bowl with corn, pancetta, and salt/pepper.
Step 3
Add dressing to the bowl and toss.
