Grilled Corn and Tomato Salad

Grilled Corn and Tomato Salad

This is a light and summery dish that shows off corn and tomatoes at their best, with healthy fats from Canola oil.


This Heart-Check Certified recipe is brought to you by CanolaInfo.

Nutrition Facts

Grilled Corn and Tomato Salad


110 Per Serving


5g Per Serving


1g Per Serving
Calories 110
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.0 g
Cholesterol 95 mg
Sodium 90 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 4 g
Protein 5 g

Dietary Exchanges
1/2 starch, 1 vegetable, 1 lean meat, 2 fat


Servings  6  

Salad Ingredients

  • 2 ears corn on the cob, shucked and grilled
  • 2 cups cherry tomatoes (cut in half)
  • 1/8 red onion (thinly sliced)
  • 1/3 cup kalamata olives (whole, pitted)
  • 1 head leaf lettuce, shredded
  • 3 hard-boiled eggs (quartered)

Vinaigrette Ingredients

  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 1/2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 garlic clove (minced)


Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.
  2. In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette.
  3. Divide lettuce among four plates, top with salad and garnish with egg.

Cooking Tip: Cooks Note: *You can replace the fresh shucked and grilled corn with 1 cup frozen or low sodium canned corn.

This Heart-Check Certified recipe is brought to you by CanolaInfo.