“Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.” - by Dean
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat grill for medium heat and lightly oil the grate.
- Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
- Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
- Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 116 cal
- 6%
- Fat
- 5.4 g
- 8%
- Carbs
- 16.6 g
- 5%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"I made this very colorful salad as one of my side dishes for the Baby Back Ribs I made in the oven I built from Mother Earth News. (Oven, grill, smoker, stove). It was a hit with the people, and I w..." See moreish I had quadrupled the recipe, as I had doubled the recipe as None was left. I added more chopped red onions due to their sweet and interesting flavor. I also added some sauteed shrimp that was cut in half. Great recipe"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
