Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Olive oil - more or less

  2. 2 tablespoons 30ml Apple cider vinegar

  3. 1 tablespoon 15ml Shallot - finely chopped (large)

  4. 6 tablespoons 90ml Fresh corn ears - husked (medium)

  5. 2 cups 320g / 11oz Frozen baby lima beans

  6. 2 Watercress - thick stems trimmed,

  7. And sprigs torn in half

  8. 2 cups 125g / 4.4oz Halved teardrop tomatoes or Cherry tomatoes

  9. 1 cup 146g / 5.1oz Coarsely grated Parmesan cheese

  10. (or crumbled soft fresh goat cheese)

  11. 1 cup 237ml Halved pitted Kalamata olives

  12. Roasted Red Pepper And Tomato Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside.

  2. 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.

  3. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn.

  4. 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 Red Pepper And Tomato Sauce.

  5. This recipe yields 8 servings.

  6. Description:

  7. "This salad is dressed with a red pepper and tomato sauce."


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