Grilled Corn Salad with Green Beans and Tomatoes
1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears fresh corn, grilled
1 pound organic green beans, blanched and cooled
1 pint organic cherry or grape tomatoes, halved
1/2 organic red onion, thinly sliced
1 cup organic basil leaves, thinly shredded
4 ounces ricotta salata, shaved
Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.
Per serving (about 6oz/179g-wt.): 160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g total carbohydrate (4g dietary fiber, 4g sugar), 4g protein