Balsamic Corn Salad — with RI Organic Omega-3 Balsamic Vinaigrette (gluten-free)

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Balsamic Corn Salad
Balsamic Corn Salad
Course Salad
Cuisine Heart healthy
Prep Time 20-30 Minutes
Servings
People
Ingredients
  • 4 ears corn
  • 2 each Fresh cherry, plum or pear tomatoes
  • 1 each Red pepper (green, red or orange)
  • 1/4 cup onion - medium - diced
  • 1/2 bunch cilantro
  • 1/4 cup RI Organic Omega-3 Balsamic Vinaigrette
  • 3 TBSP butter (if grilling corn)
Course Salad
Cuisine Heart healthy
Prep Time 20-30 Minutes
Servings
People
Ingredients
  • 4 ears corn
  • 2 each Fresh cherry, plum or pear tomatoes
  • 1 each Red pepper (green, red or orange)
  • 1/4 cup onion - medium - diced
  • 1/2 bunch cilantro
  • 1/4 cup RI Organic Omega-3 Balsamic Vinaigrette
  • 3 TBSP butter (if grilling corn)
Balsamic Corn Salad
Instructions
  1. two options for this recipe:
    option a): fire up gas or charcoal grill; or

    option b): get cooking pot for stove top
  2. husk corn;
    option a): wrap in aluminum foil with a pat of butter; or

    option b): place in cooking pot and cover with water
  3. option a): place corn on grill. Cook, turning occasionally, for about 12-15 minutes; unwrap and set aside to cool; or

    option b): bring to boil and simmer for 12-15 minutes; drain and set aside to cool
  4. when corn is cool, slice the kernels off the cob into a large bowl with other ingredients.
  5. while corn is cooking prepare other ingredients
  6. dice the tomatoes, bell pepper and onion. Chop cilantro.
  7. combine tomatoes, bell pepper and onion in large bowl. Add cooled corn.
  8. drizzle RI Organic Omega-3 Balsamic Vinaigrette (about 1/4 cup) over ingredients. Mix until well combined. Allow to rest for about 20-30 minutes for flavors to blend.
  9. serve with grilled entree of choice.... and Enjoy!
Recipe Notes

You can adjust quantities to taste and preference;  use organic ingredients as much as possible.

Preparation time is really only about 20 minutes - but remember to include time for grill to fire up and for salad to rest and absorb flavors.     When or if time allows make it the day before, cover and place in refrigerator.

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