Instructions:
If using fresh corn, boil or steam it until cooked. If using canned or frozen corn, ensure it’s thawed or cooked according to package instructions.
In a bowl, combine the corn, cherry tomatoes, and fresh basil.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the dressing.
Pour the dressing over the corn mixture and toss gently to coat.
Let the salad marinate in the refrigerator for at least 30 minutes before serving.
Nutrition Information (Per Serving, approximately):
Calories: 150-200 kcal
Protein: 3-5g
Carbohydrates: 20-25g
Fat: 8-10g
Fiber: 3-5g
Keep in mind that these nutrition values are estimates and can vary based on the specific brands and quantities of ingredients used. Additionally, during World War II, people relied heavily on homegrown produce and simple, nutritious meals. This salad aims to capture the essence of that time, utilizing ingredients that would have been readily available or easily grown in Victory Gardens. Adjust the quantities based on your preferences and the availability of ingredients.
ADVERTISEMENT
