Photo: Anna Pelzer
Roasted Corn and Heirloom Tomato Salad
11 ingredients
20 min + 15 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
303
Calories
6g
Protein
15g
Fat
40g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ears corn on the cob, husks and silk removed
- 2 teaspoons olive oil
- salt and ground black pepper to taste
- 1 red bell pepper
- 1 yellow bell pepper
- 1 1/2 pints small heirloom tomatoes, halved
- 1 small red onion, halved and thinly sliced
- 1 bunch fresh basil, coarsely chopped
- 6 ounces mixed salad greens
- 2 tablespoons olive oil, or to taste
- balsamic vinegar, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes