Grilled Corn Salad with Lima Beans and Tomatoes

Name: Grilled Corn Salad with Lima Beans and Tomatoes
Yield: 8 Servings
Ingredients: 3/4 cup (about) 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 (click for recipe)

By Josh AshPhotographer Mark Thomas

June 30, 2003

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Recipe notes