Grilled Corn Salad with Green Beans and Tomatoes
4

Serves 8

Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.

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    Ingredients: 
    • 1 teaspoon Dijon mustard
    • 3 tablespoons sherry vinegar
    • 1/4 cup extra virgin olive oil
    • Salt and pepper
    • 4 ears corn, grilled
    • 1 pound green beans, blanched and cooled
    • 1 pint cherry or grape tomatoes, halved
    • 1/2 red onion, thinly sliced
    • 1 cup basil leaves, thinly shredded
    • 4 ounces ricotta salata, shaved
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    Method: 

    Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.

    Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

    Nutritional Info: 
    Per Serving:160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g carbohydrate (4g dietary fiber, 4g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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