Roasted Fresh Corn and Tomato Salad

Very light and healthy vegetable salads.

24 1/3 hours Prep: 10 minutes Cook: 10 minutes

82 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

4	each	sweet corn	fresh ears
2	tablespoons	olive oil
1	pint	cherry tomatoes	or grape tomatoes, halved
1/4	cup	red onion	finely chopped
3	tablespoons	rice vinegar
2	tablespoons	olive oil
1/2	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground

Directions

Remove husks and silks from corn.

Brush corn with 2 tablespoons olive oil.

For a charcoal grill, place corn on the grill rack directly over medium-hot coals.

Grill uncovered for 10 to 15 minutes or until browned, turning frequently to prevent overbrowning.

(For a gas grill, preheat grill.

Reduce heat to medium-high.

Place corn on grill rack over heat.

Cover and grill as above.)

When cool enough to handle, cut kernels off the cobs.

In a large bowl, combine corn, tomatoes, red onion, rice vinegar, 2 tablespoons olive oil, the salt, and pepper.

Serve at room temperature, or cover and chill for up to 24 hours before serving.

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Nutrition Facts

Serving Size 30g

Amount per Serving

Calories 82 95% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 198mg	8%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	1%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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