(BBN) – A lovely summer salad bursting with the vibrant colours and flavours of cherry tomatoes, corn, red onions, olives and fresh lettuce. Dress it up with a lemony vinaigrette made with canola oil.
Recipe Servings:
5 Minutes
Cook Time:
15 Minutes + Grilling Time
For the vinaigrette:
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 Tbsp or 20 ml canola oil
1 tsp or 5ml lime zest
1 garlic clove, minced

For the salad:
2 ears corn on the cob, shucked, grilled and sliced off cob
2 cups cherry tomatoes cut in half
1/2 cup red onion, thinly sliced
1/3 cup whole, pitted kalamata olives
1 head leaf lettuce, shredded
3 hard-boiled eggs, quartered, according to NDTV.