Summer Corn Salad

INGREDIENTS (serves 6):

  • 3 cups corn (~6 ears, removed from cob)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup 20/2o Creamy Pesto Sauce

    1. With a sharp paring knife remove kernels from cob and place in large bowl. 
    2. Add remaining ingredients and toss gently. Serve.

    Serves 6, ~1/2 cup per serving. This is a Step 2 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 14g carbohydrate, 3g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 86 calories, 4g protein, 17g carb, 3g fiber, 14g net carb, 6g sugar, 2g fat, 1g sat fat, 73mg sodium

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