Heirloom Cherry Tomato Corn Salad

heairloom cheery tomato corn salad

Heirloom Cherry Tomato Corn Salad – THM E

Heirloom Cherry Tomato Corn Salad is created from fresh finds at the farmer’s market. My fresh finds at the farmer’s market often include beautiful heirloom tomatoes, cucumbers and fresh sweet corn. Heirloom tomatoes are Non-GMO and are usually organically grown. They are very flavorful and the colors are so much fun! We love this salad with grilled turkey sausage burgers or grilled salmon and a small serving of herb flavored brown rice or quinoa.

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It’s very quick and easy to cook the corn on the cob in the Instant Pot. Here’s a great post on Instant Pot Sweet Corn with tips for removing the kernels from the cob.

For a quick E lunch salad,  chop leafy greens such as romaine and spinach together. Add diced red bell pepper, thinly sliced red onion, water packed tuna (drained). Toss these together and then top with a serving of this salad.  Quick, easy and you won’t even need an additional dressing since the Heirloom Cherry Tomato Corn Salad already has a light, sassy FP dressing!

Accessories and Items used in Heirloom Cherry Tomato Corn Salad

Here are a few accessories and ingredients that were used in creating this recipe.

Heirloom Cherry Tomato Corn Salad
Prep time
Total time
Healthy carbohydrates with the full flavors of summer rolled into one light and lively salad!
Recipe type: Side Salad
Cuisine: American
Serves: 6
  • 1 tablespoon basil, fresh (minced fine)
  • 2 tablespoons MCT oil or extra virgin olive oil
  • 1 tablespoon lime juice
  • ¾ teaspoon THM Gentle Sweet
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups corn kernels (freshly cooked or frozen, thawed)
  • 2 cups heirloom cherry tomatoes (halved or quartered)
  • 1 cup cucumber (peeled, seeded and chopped)
  1. Place basil, oil, lime juice, sweetener, salt and pepper in a jar with a tight fitting lid; shake well/
  2. In a medium mixing bowl combine corn kernels, tomatoes and cucumbers. Drizzle with dressing; toss to combine and coat. Refrigerate until serving.
  1. You can sub an extra virgin olive oil in this recipe if you prefer.
  2. For 2 cups of corn you will need approximately 3 good size ears of corn.
Nutrition Information
Serving size: ⅞ cup Calories: 92 Fat: 4g Carbohydrates: 13g Sodium: 94mg Fiber: 2g Protein: 2g Cholesterol: 0mg


  1. I just discovered your blog and your wonderful recipes. I am newly started on the THM way of eating/living.

    I would like to subscribe to your blog, but am having a hard time finding the way to do it. Is it possible to get your blog in my email box?

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