Grilled Corn Salad with Green Beans and Tomatoes


  • grilled corn salad1 teaspoon Dijon mustard
  • 3 tablespoons sherry vinegar
  • 1/2 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 (optional)
  1. Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
  2. Cut kernels off corn cobs and put in a large bowl.
  3. Add beans, tomatoes, onion and basil.
  4. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

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