This tomato salad is the ideal side dish for a summer meal. The addition of corn and beans enhances the flavor and texture.
Tomatoes: The Health Benefits
The many health benefits of tomatoes can be attributed to their wealth of nutrients and vitamins, including an impressive amount of vitamins A, C, and K, as well as significant amounts of vitamin B6, folate, and thiamin. Tomatoes are also a good source of potassium, manganese, magnesium, phosphorous, and copper.
Tomatoes: Did You Know?
Tomatoes are a member of the family Solanceae, along with eggplants, peppers and potatoes. They are native to Central America and Mexico. Their spread throughout the globe was sparked by the Spanish’s colonization of the Americas. In tropical regions, they grow as short-lived perennials. In the temperate region of Vermont, they are annuals.
Parents: Learn More About Tomatoes With Your Child or Children
Read these books!
- A Fruit is a Suitcase for Seeds, by Jean Richards
- I Will Never Not Eat a Tomato, by Lauren Child
- Little Yellow Pear Tomatoes, by Demian Yumen
- Tomatoes Grow on a Vine, by Mari Schuh
Cherry Tomato, Corn and Bean Salad: Try This Recipe Today!
Cherry Tomato, Corn and Bean Salad
- 1 1/2ptfresh cherry tomatoes
- 2ears cooked corn, or one 8-ounce can of corn
- 1medium onion
- 28-ounce cans black beans
- 2Tbspolive oil
- 1/4cupcilantro (optional)
- 1/2fresh-squeezed lime (optional)
- 1pinchsalt and pepper, to taste
- Drain and rinse black beans and corn.
- Dice cherry tomatoes and peppers. Finely chop onion and cilantro (optional).
- Add olive oil, then salt and pepper, to taste.
- Mix all ingredients in a bowl.
- Let all ingredients stand for at least 20 minutes or up to one day, in fridge, before serving.
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