Grilled corn and tomato salad | Heart and Stroke Foundation

Ingredients

• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) ground coriander
• 1 1/2 tbsp (22 mL) canola oil
• 2 tbsp (25 mL) lime juice
• 1 tsp (5 mL) lime zest
• 1 garlic clove, minced
• 2 ears corn on the cob, shucked and grilled*
• 2 cups (500 mL) cherry tomatoes cut in half
• 1/8 red onion, thinly sliced
• 1/3 cup (75 mL) Kalamata olives whole and pitted
• 1 head leaf lettuce, shredded
• 3 hard-boiled eggs, quartered