BBQ TIME! Grilled Corn and Tomato Salad!

CornonCobT Corn and Fresh Tomato

Salad Ingredients
2 ears corn on the cob, shucked and grilled
2 cups cherry tomatoes (cut in half)
1/8 red onion (thinly sliced)
1/3 cup kalamata olives (whole, pitted)
1 head leaf lettuce, shredded
3 hard-boiled eggs (quartered)
Vinaigrette Ingredients
1/2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 1/2 tablespoons canola oil
2 tablespoons lime juice
1 teaspoon lime zest
1 garlic clove (minced)
Directions
Tip: Click on step to mark as complete. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, 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.
Quick Tips

Cooking Tip: Cooks Note: *You can replace the fresh shucked and grilled corn with 1 cup frozen or low sodium canned corn. 

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Grilled Corn and Tomato Salad | American Heart Association Recipes

This is a light and summery dish that shows off corn and tomatoes at their best, with healthy fats from Canola oil. This Heart-Check Certified recipe is brought to you by CanolaInfo.
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