Corn-Cherry Tomato Salad - cooking recipe

Ingredients

1/4 c. plain low-fat yogurt
2 Tbsp. low-sodium ketchup
1 tsp. prepared mustard
2 green onions, chopped
2 Tbsp. fresh dill, snipped or 1/2 tsp. dried dill
2 c. frozen or canned whole kernel corn
10 cherry tomatoes, halved
1 small bell pepper, chopped
4 large lettuce leaves

Preparation

Combine yogurt, ketchup and mustard in a large bowl.
Stir in green onions and dill, set aside.
Bring 2 cups water to a boil in a small saucepan.
Add corn and cook for 45 seconds or until just tender.
Drain in colander, rinse under cold water and drain again. (If using canned corn, do not cook, rinse and drain in colander.) Add dressing, along with cherry tomatoes and green pepper, toss well to mix.
Place lettuce leaves on plate, spoon on corn mixture and serve.