Grilled Corn Salad with Green Beans and Tomatoes

Submitted by Kendell Ryan: Image

Ingredients: 

  • 1 teaspoon Dijon mustard
  • 3 tablespoons sherry vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper
  • 4 ears corn, grilled
  • 1 pound green beans, blanched and cooled
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup basil leaves, thinly shredded
  • 4 ounces ricotta salata, shaved
Method: 

Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.

Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

Nutritional Info: 
Per Serving:160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g carbohydrate (4g dietary fiber, 4g sugar), 4g protein
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