Grilled Corn Salad
4 ears fresh corn, shucked
4 tbsp. extra virgin olive oil, divided
1/3 cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp. chopped fresh basil
2 tbsp. white or golden balsamic vinegar
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
DIRECTIONS
Prep time: 20 minutes
Cook time: 10 to 15 minutes
Brush corn with 1/2 tbsp. olive oil and place directly on grill over medium heat. Grill, turning frequently, for 10 to 15 minutes or until lightly charred and tender. Remove from grill and let cool.
Cut corn away from cob and place in a medium bowl. Stir in bell pepper, onion and basil. Whisk together remaining 3-1/2 tbsp. oil, vinegar and seasonings and pour over salad, tossing well to coat with dressing. Serve at room temperature or chill until ready to serve.
Makes 4 servings. Recipe may be doubled.
Nutrition Per Serving: 220 calories, 3 g protein, 15 g fat, 21 g carbohydrates, 3 g fiber, 0 mg cholesterol,
150 mg sodium, 5 points
Tags: Betty Lynch