Recipe by Dean
"Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes."
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corn on the cob, husks and silk removed
salt and ground black pepper to taste
red bell pepper
yellow bell pepper
1 1/2 pints
small heirloom tomatoes, halved
red onion, halved and thinly sliced
fresh basil, coarsely chopped
mixed salad greens
olive oil, or to taste
balsamic vinegar, or to taste
I made this very colorful salad as one of my side dishes for the Baby Back Ribs I made in the oven I built from Mother Earth News. (Oven, grill, smoker, stove). It was a hit with the people, and I wish I had quadrupled the recipe, as I had doubled the recipe as None was left.
I added more chopped red onions due to their sweet and interesting flavor. I also added some sauteed shrimp that was cut in half. Great recipe
This dish was gone in a flash! Everyone loved it! Very light, fresh, and beautiful dish. This is a great summery dish, perfect for barbeque get togethers! This will be made often!
We absolutely loved the smoked taste from the roasted corn and peppers in this salad. It was light, yet so full of flavor! I'll definitely be making this again soon!
One of the easiest best tasting salad we've ever had.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Corn and Heirloom Tomato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 116
** Calories from Fat: 49
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