Grilled Corn and Tomato Salad
This is a light and summery dish that shows off corn and tomatoes at their best.
Tips
- You can replace the fresh shucked corn with 1 cup (250 mL) frozen or low-sodium canned corn.
Makes 6 servings
Cooking time: N/A
Ingredients
Vinaigrette
- 1/2 tsp ground cumin 2 mL
- 1/2 tsp ground coriander 2 mL
- 1 1/2 Tbsp canola oil 20 mL
- 2 Tbsp lime juice 30 mL
- 1 tsp lime zest 5 mL
- 1 garlic clove, minced
Salad
- 2 ears corn on the cob, shucked and grilled
- 2 cups cherry tomatoes, cut in half 500 mL
- 1/8 red onion, thinly sliced
- 1/3 cup Kalamata olives, whole and pitted 75 mL
- 1 head leaf lettuce, shredded
- 3 hard-boiled eggs, quartered
Instructions
- In small bowl, whisk together cumin, coriander, canola oil, lime juice, lime zest and garlic. Set aside.
- In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette.
- Divide lettuce among four plates; top with salad and garnish with egg.
Notes
Serving size: 2/3 cup (150 mL)
Nutritional Information
Per Serving
Calories | 110 |
Total Fat | 7 g |
Saturated Fat | 1 g |
Cholesterol | 95 mg |
Carbohydrates | 8 g |
Fibre | 2 g |
Sugars | 3 g |
Protein | 5 g |
Sodium | 95 mg |
Potassium | 210 mg |
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