roasted tomato corn salad

Summertime in the northern hemisphere and the corn and tomatoes are plentiful. Together in a salad or a salsa they’re quite a masterful combination. I wanted something quick and easy for a weeknight dinner. It was storming so grilling was out of the question. I rummaged through our fridge and this delicious and pretty salad was born. I made black bean praline (toffee) because I wanted some crunch in the salad. However that made a quick and easy salad a more fiddly that it need be so for ease and speed in this recipe I’ve left that step out. I served this salad warm but the cold leftovers the next day were equally as good.

roasted tomato corn salad

roasted tomato corn salad

roasted tomato corn salad

  •  1/4 cup canola oil
  • 2 tablespoons lime juice
  • 3 tablespoons finely chopped cilantro (coriander)
  • 1/2 teaspoon ground cumin
  • 1 garlic clove, crushed
  • pinch of salt and freshly ground pepper
  • 2 largish corn cobs, cleaned and trimmed
  • 1 lb (500g) small vine-ripened tomatoes
  • 1 ripe avocado, peeled and sliced
  • 15 oz (425g) can black beans, rinsed and drained
  • 12 pitted kalamata olives, halved
  • 1/3 cup crumbled feta cheese
  • lime wedges and cilantro (coriander) sprigs, to serve
  • Tobasco sauce, to serve
  1. Preheat oven to 400°F (200C).
  2. In small jar, place oil, juice, cilantro, cumin, garlic, salt and pepper; shake well until combine.
  3. Cut each corn cob into 1-inch (2.5cm) rounds. Place on a large sheet of foil. Drizzle with 2 tablespoons of dressing; toss corn to cover in dresssing. Fold foil around corn. Place on baking sheet.
  4. Place tomatoes on baking sheet leaving attached to stems if desired – I do this because I like the way it presents when served. Drizzle tomatoes with a little canola oil if desired; sprinkle with salt and pepper. Roast about 25 minutes or until tomatoes are wilted and corn is tender-crisp.
  5. Arrange corn, tomatoes, avocado, black beans, olives and feta on 3 or 4 serving plates. Drizzle with remaining dressing. Serve salad with lime wedges and cilantro sprigs. Drizzle with Tobasco sauce if desired. Serves 3 to 4.
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