Best Cherry Tomato And Grilled Corn Salad Recipes

GREEN BEAN, CHERRY TOMATO, AND GRILLED CORN SALAD image

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
3 ears of corn, husked
1 tablespoon plus 1/2 cup olive oil
1 1/2 cups cherry tomatoes (about 9 ounces), each halved
1/3 cup (packed) thinly sliced fresh basil
1 large shallot, chopped
3 tablespoons white wine vinegar

Steps:

Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.

Cherry Tomato and Grilled Corn Salad image

Provided by Food Network

Time 35m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup champagne vinegar
1 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
6 ears corn, grilled in their husks
4 cups halved vine-ripened cherry tomatoes
1/2 cup small dice Vidalia onions
1 poblano pepper, diced small
1/2 cup parsley, chopped

Steps:

Whisk vinegar and oil, season with salt and pepper, to taste.
Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.