Grilled Corn and Tomato Salad

From our friends at the American Heart Association

Image Courtesy of the American Heart Association

Servings: 4

Image Courtesy of the American Heart Association

This is a light and summery dish that shows off corn and tomatoes at their best, with healthy fats from canola oil.

Ingredients

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)

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.

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

Per serving (serves 4)

Calories	110
Total Fat	7.0 g (1.0 g saturated fat, 0.0 g trans fat, 2.0 g polyunsaturated fat, 4.0 g monounsaturated fat)
Cholesterol	95 mg
Sodium	90 mg
Total Carbohydrate	8 g (1 g dietary fiber, 4 g sugars)
Protein	5 g
Dietary Exchanges	1/2 starch, 1 vegetable, 1 lean meat, 2 fat