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Grilled corn and tomato salad

This is a light and summery dish that shows off corn and tomatoes at their best
Recipe and photo provided by CanolaInfo.org

6 servings / 20 min

Prep 10 min / Cook 10 min

Ingredients

Vinaigrette

  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) ground coriander
  • 1 1/2 tbsp (22 mL) canola oil
  • 2 tbsp (25 mL) lime juice
  • 1 tsp (5 mL) lime zest
  • 1 garlic clove, minced

Salad

  • 2 ears corn on the cob, shucked and grilled*
  • 2 cups (500 mL) cherry tomatoes cut in half
  • 1/8 red onion, thinly sliced
  • 1/3 cup (75 mL) Kalamata olives whole and pitted
  • 1 head leaf lettuce, shredded
  • 3 hard-boiled eggs, quartered
Directions
  1. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.
  2. In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette.
  3. Divide lettuce among four plates, top with salad and garnish with egg.

* You can replace the fresh shucked and grilled corn with 1 cup (250 mL) frozen or low sodium canned corn.

Nutritional info per serving (1 of 6)
  • Calories 110
  • Protein 5 g
  • Total fat 7 g
    Saturated fat 1 g
    Cholesterol 95 mg
  • Carbohydrates 8 g
    Fibre 2 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 95 mg
  • Potassium 210 mg