Bon Appetit/July 2003

Grilled Corn Salad with Lima Beans and Tomatoes
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup olive oil 2 tablespoons apple cider vinegar 1 large shallot, finely chopped
6 medium ears fresh corn, husked 2 cups frozen baby lima beans 2 bunches watercress, thick stems trimmed, sprigs torn in half
2 cups halved teardrop tomatoes or cherry tomatoes 1 cup coarsely grated Parmesan cheese or crumbled soft fresh goat cheese 1 cup halved pitted Kalamata olives
Roasted Red Pepper and Tomato Sauce (see recipe) ROASTED RED PEPPER AND TOMATO SAUCE: 1 7-8 ounce red bell pepper 2 plum tomatoes
1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 garlic clove, peeled
1/8 teaspoon cayenne pepper



1 Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water util just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.
2 ROASTED RED PEPPER AND TOMATO SAUCE: Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper.

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