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Grilled Corn and Tomato Salad

Grilled Corn and Tomato Salad
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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, with healthy fats from Canola oil.

 

This Heart-Check Certified recipe is brought to you by CanolaInfo.

Ingredients

Servings  6  

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.

  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.

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

Nutrition Facts

Grilled Corn and Tomato Salad
CaloriesCalories
110 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 110
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 95 mg
Sodium 90 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 4 g
Protein 5 g

Dietary Exchanges
1/2 starch, 1 vegetable, 1 lean meat, 2 fat

This Heart-Check Certified recipe is brought to you by CanolaInfo.

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.

Nutrition Facts

Grilled Corn and Tomato Salad
CaloriesCalories
110 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
1g Per Serving
×
Calories 110
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 95 mg
Sodium 90 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 4 g
Protein 5 g

Dietary Exchanges
1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings  6  

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.

  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.

Cooking Tip: Cooks Note: *You can replace the fresh shucked and grilled corn with 1 cup frozen or low sodium canned corn.
This Heart-Check Certified recipe is brought to you by CanolaInfo.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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