Tomato Vegetable Salad

Prep: 30 minutes Chill: 1-2 hours



  • 6 tomatoes, chopped
  • 2 cups corn kernels
  • 2 zucchini, julienned
  • 1/2 cucumber, finely chopped
  • 1/2 cup water chestnuts, thinly sliced (optional)
  • 4 shallots, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh basil, chopped
  • 1/2 tsp oregano, minced
  • 1/2 cup oil-free dressing


Combine all the ingredients and toss well to mix. Chill before serving.

Hint: Fresh or frozen (thawed) corn may be used in this recipe. Green onions may be used in place of the shallots, if desired. You will need about 6 of them. To finely chop and mince fresh herbs, place them in a measuring cup and snip with a kitchen shears.