This is a light and summery dish that shows off corn and tomatoes at their best.

Tips

  • You can replace the fresh shucked corn with 1 cup (250 mL) frozen or low-sodium canned corn.
Makes 6 servings
Cooking time: N/A

Ingredients

Vinaigrette

  • 1/2 tsp ground cumin 2 mL
  • 1/2 tsp ground coriander 2 mL
  • 1 1/2 Tbsp canola oil 20 mL
  • 2 Tbsp lime juice 30 mL
  • 1 tsp lime zest 5 mL
  • 1 garlic clove, minced

Salad

  • 2 ears corn on the cob, shucked and grilled
  • 2 cups cherry tomatoes, cut in half 500 mL
  • 1/8 red onion, thinly sliced
  • 1/3 cup Kalamata olives, whole and pitted 75 mL
  • 1 head leaf lettuce, shredded
  • 3 hard-boiled eggs, quartered

Instructions

  1. In small bowl, whisk together cumin, coriander, canola oil, lime juice, lime 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.

Notes

Serving size: 2/3 cup (150 mL)

Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar. To download the latest recipes, visit diabetes.ca/calendar.

Nutritional Information

Per Serving
Calories 110
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 95 mg
Carbohydrates 8 g
Fibre 2 g
Sugars 3 g
Protein 5 g
Sodium 95 mg
Potassium 210 mg
Donate to diabetes research today!