Grilled Corn Salad with Green Beans and Tomatoes
Serves 8
Time 15 min
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. You can also use simple steamed or boiled corn, if you would like.
Special Diets:
Ingredients
- 1 teaspoon Dijon mustard
- 3 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 4 ears corn, grilled
- 1 pound green beans, blanched and cooled
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced in half-rings
- 1 cup fresh basil leaves, thinly shredded
- 4 ounces ricotta salata, shaved
- 1/4 teaspoon ground black pepper
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 with vinaigrette 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 carbohydrates (4g dietary fiber, 4g sugar), 4g protein.
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.
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Ingredients
- 1 teaspoon Dijon mustard
- 3 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 4 ears corn, grilled
- 1 pound green beans, blanched and cooled
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced in half-rings
- 1 cup fresh basil leaves, thinly shredded
- 4 ounces ricotta salata, shaved
- 1/4 teaspoon ground black pepper