Grilled corn and tomato salad
Ingredients
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cutting board, knife, large mixing bowl, measuring cup, whisk
Nutrition per serving
Step 1/ 4
- 166â g cherry tomatoes
- 2 scallions
- 3â g basil
- 2â corncobs
- cutting board
- knife
- large mixing bowl
Halve tomatoes, slice scallions, and chop basil. Add tomatoes and scallions to a large bowl. When corn is cool enough to handle, cut kernels off cob and add them to the bowl, too.
Step 2/ 4
- 40 ml olive oil
- â tbsp sherry or red wine vinegar
- â tbsp honey
- salt
- pepper
- measuring cup
- whisk
Whisk together olive oil, vinegar, and honey. Season with salt and pepper.
Step 3/ 4
Fold half of dressing into salad and taste, adding more if needed.
Step 4/ 4
- lime juice for garnish
Gently stir in basil and a squeeze of lime juice to taste. Enjoy!
Enjoy your meal!
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