Grilled Corn and Tomato Salad

12 10 244
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Grilled Corn and Tomato Salad
Health Highlights


4 medium egg Egg, hard boiled (quartered)
1/2 tsp Cumin
1/2 tsp Coriander, ground
1 1/2 tbsp Canola oil
2 tbsp Lime juice (fresh)
1 tsp Lime peel (zest)
1 clove(s) Garlic (minced)
2 medium ear Grilled corn
2 cup Cherry Tomatoes (halved)
0.12 medium Red onion (thinly sliced)
1/3 cup Kalamata olives (pitted)
1 head Lettuce, romaine (shredded)


  1. Boil eggs:
    • Place eggs in a pot covered with cold water by 1 inch above the eggs
    • Bring to a boil over medium-high heat
    • Cover and allow to boil for 8-10 minutes
    • Drain and cool in ice water and then peel
    • Cut eggs into 4 pieces by slicing them
  2. Prepare the vinaigrette in a small bowl, whisk together cumin, coriander, canola oil, lime juice, lime zest, and garlic. Set aside.
  3. In a large bowl, gently combine corn, tomatoes, onion, olives, and vinaigrette.
  4. Divide lettuce among four plates; top with salad and garnish with egg.



  • Replace eggs with another protein source like grilled tofu, tempeh, or pan-fried chickpeas and beans.

Nutrition Facts

Per Portion

Calories 244
Calories from fat 129
Calories from saturated fat 27.3
Total Fat 14.4 g
Saturated Fat 3.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 6.1 g
Cholesterol 173 mg
Sodium 212 mg
Potassium 786 mg
Total Carbohydrate 21.4 g
Dietary Fiber 6.3 g
Sugars 11.8 g
Protein 10.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 4.4

Energy sources


Meal Type(s)