Grilled Corn and Tomato Salad
- 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
- 2 ears corn on the cob, shucked and grilled*
- 2 cups cherry tomatoes cut in half 500 mL
- 2 Tbsp thinly sliced red onion 30 mL
- 1/3 cup Kalamata olives whole and pitted 75 mL
- 4 cups leaf lettuce, shredded 1 L
- 4 hard-boiled eggs, quartered
- 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.
- *Cooks Note: You can replace the fresh shucked and grilled corn with 1 cup (250 mL) frozen corn.
1 cup (250 mL)
|Gras saturés||2 g|
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