Corn and Tomato Salad



4 servings

1 1/2 cups fresh corn kernels
3 large tomatoes
1/4 cup unsweetened 100 percent apple juice
2 tablespoons balsamic vinegar
1/2 teaspoon cornstarch


Preheat oven to 425 degrees F. In a small saucepan, combine the apple juice, vinegar and cornstarch. Stir over medium-high heat until clear and thickened. Set aside to cool. Spread the corn on a baking sheet in a single layer. Coat lightly with olive oil pan spray. Roast corn in oven until it begins to brown, about 5 minutes. Slice the tomatoes and arrange on salad plates. Scatter the corn over the tomatoes and drizzle the sauce around the vegetables.

Nutrition information: