Mexican Grilled Corn Salad / Summer Corn and Tomato Salad
Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
Servings: 6
Ingredients
Mexican Grilled Corn Salad
- 2 ears grilled corn* removed from cob
- 1 grilled jalepeno* seeded and minced (optional)
- 1 grilled orange pepper* finely chopped
- 1 pint cherry tomatos halved
- 1 avocado finely chopped
- 1 clove garlic pressed or finely minced
- juice of 1 lime
- 2 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 TSP agave nectar
- 3 tbsp chopped cilantro or flat leaf parsley
Summer Corn and Tomato Salad
- 2 ears grilled corn* removed from cob
- 1 grilled medium zucchini* chopped
- 1 pint cherry tomatoes halved
- 1/2 small red onion finely diced
- 1 clove garlic pressed or finely minced
- 2 TBSP olive oil
- 2 TBSP red wine vinegar
- 1 TSP agave nectar or you could use sugar
- 3 TBSP basil chiffonade
- Optional Additions-
- 1/2 cup of fresh mozzarella perline, or other shape cut into small dice
- 1-2 cups of cooked Israeli couscous turns the salad into a hearty lunch or light dinner
Instructions
- Combine all ingredients, toss and serve.
Notes
*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.