Summer Corn and Tomato Salad – Two Ways

Mexican Grilled Corn Salad / Summer Corn and Tomato Salad
Serves 6
Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
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Mexican Grilled Corn Salad
  1. 2 ears grilled corn*, removed from cob
  2. 1 grilled jalepeno*, seeded and minced (optional)
  3. 1 grilled orange pepper*, finely chopped
  4. 1 pint cherry tomatos, halved
  5. 1 avocado, finely chopped
  6. 1 clove garlic, pressed or finely minced
  7. juice of 1 lime
  8. 2 TBSP olive oil
  9. 1 TBSP red wine vinegar
  10. 1 TSP agave nectar
  11. 3 tbsp chopped cilantro or flat leaf parsley
Summer Corn and Tomato Salad
  1. 2 ears grilled corn*, removed from cob
  2. 1 grilled medium zucchini*, chopped
  3. 1 pint cherry tomatoes, halved
  4. 1/2 small red onion, finely diced
  5. 1 clove garlic, pressed or finely minced
  6. 2 TBSP olive oil
  7. 2 TBSP red wine vinegar
  8. 1 TSP agave nectar (or you could use sugar)
  9. 3 TBSP basil chiffonade
  10. Optional Additions-
  11. 1/2 cup of fresh mozzarella (perline, or other shape cut into small dice)
  12. 1-2 cups of cooked Israeli couscous (turns the salad into a hearty lunch or light dinner)
Instructions
  1. Combine all ingredients, toss and serve.
Notes
  1. *To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.
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