Source: Julie DesGroseilliers, Dt.P. | Category: Diabetes-Friendly, Heart-Smart, Salads

Grilled Corn and Tomato Salad

This is a light and summery dish that shows off corn and tomatoes at their best. Canola helps keep saturated fat to a minimum.

Grilled Corn and Tomato Salad


  • Vinaigrette
  • 1/2 tsp ground cumin 2 mL
  • 1/2 tsp ground coriander 2 mL
  • 1 1/2 Tbsp canola oil 20 mL
  • 2 Tbsp lime juice 30 mL
  • 1 tsp lime zest 5 mL
  • 1 garlic clove, minced
  • Salad
  • 2 ears corn on the cob, shucked and grilled*
  • 2 cups cherry tomatoes cut in half 500 mL
  • 1/8 red onion, thinly sliced
  • 1/3 cup Kalamata olives whole and pitted 75 mL
  • 1 head leaf lettuce, shredded
  • 3 hard-boiled eggs, quartered 


  • 1. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.
  • 2. In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette. 
  • 3. Divide lettuce among four plates, top with salad and garnish with egg. 
  • Cook’s Note: *You can replace the fresh shucked and grilled corn with 1 cup (250 mL) frozen or low sodium canned corn.


6 servings

serving size

2/3 cup (150 mL)

nutritional analysis

Per Serving

Total Fat7 g
Saturated Fat1 g
Cholesterol95 mg
Carbohydrates8 g
Fiber2 g
Protein5 g
Sodium95 mg