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Roasted Fresh Corn and Tomato Salad

 

Very light and healthy vegetable salads.
15

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

24⅓

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

4 each corn
fresh ears
*
2 tablespoons olive oil
1 pint cherry tomatoes
or grape tomatoes, halved
*
¼ cup red onion
finely chopped
3 tablespoons rice vinegar
2 tablespoons olive oil
½ teaspoon salt
½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 8295% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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