Fody's Salad with Corn, Tomatoes, Beets and Feta

Late summer corn, tomatoes, peppers, beets, and basil are offered in big piles at the market. Time to take advantage of all of these vegetables that have low FODMAP serving sizes. If you're thinking... is corn low FODMAP? Are beets? Rest assured that if you follow our serving size recommendations, the salad remains low FODMAP diet compliant.

To make the shredded beets, be prepared to get messy! (I like to wear rubber gloves). Simply peel the raw beetroot and shred on a box grater. By the way, the beets do tend to color everything. If you toss the feta into the salad, it will take on a pink hue. For the images, I decided to add the feta after the salad was arranged on the plate to retain its whiteness. Your choice! Tastes great both ways.

Prepare a hot fire with hardwood charcoal or propane or preheat a cast-iron pan over high heat.

Brush the cobs and the pepper halves with oil, coating all sides. Cook over high heat for about 5 to 10 minutes or until many of the kernels and most of the pepper is blackened and blistered, rotating the cobs and peppers often during the cooking time.

Cool the corn until you can handle it safely. Use a sharp knife to cut the kernels off of the cob. Measure out 1 1/2 cups of corn kernels (173 g) to use, reserving any extra for another use. This is important for assessing low FODMAP serving size. Dice the peppers.

Place 1 1/2 cups of corn kernels (173 g) in a mixing bowl and stir in the peppers, tomatoes, scallions, shredded beets, fresh basil, and sunflower seeds. Toss gently. Taste and season with salt and pepper, then dress lightly with Fody Garden and Herb low FODMAP Salad Dressing. Toss in feta gently right before serving or simply scatter on top. Salad is best served the day it is made. You may refrigerate it in an airtight container for up to 1 day. Bring to room temperature before serving.