Sweet Corn Salad
with
Olives and Artichokes
This sweet corn salad is really easy to make and combines the rich tastes of olives, artichoke hearts and juicy tomatoes. Its dressed very simply with a ponzu sauce and can be prepared ahead of time to let the flavors mingle.
Use it to top baked fish or turn it into more of a meal with simple additions. See the quick meal ideas below for easy menu planning.
2-3 servings
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5 Ingredients Needed:
sweet corn (fresh steamed until tender or
frozen thawed and drained) 2 cups
cherry tomatoes 1 cup halved
marinated artichoke hearts 1/2 cup drained and chopped
pitted oil-cured olives 1/4 cup chopped
ponzu sauce 2 tbsp
(if using tamari/soy sauce and lemon juice use 1 tbsp of each)
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In a mixing bowl, combine all the salad ingredients and toss well.
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Quick Meals - Menu Planner:
** To make this into a heartier salad try adding 2 to 4 oz of cooked and cubed ham, chicken or shrimp (vegetarians can add baked tofu or tempeh of choice or even some grilled Portobello mushrooms). Add a side dish of baked potato slices or cooked couscous tossed with a little olive oil and lemon zest and you have a quick and easy meal.
** This quick salad can also be served over avocado slices with warm focaccia bread and your favorite spread. This makes a fast and flavorful meal.
** For a quick mini-meal or snack make a simple wrap sandwich by spreading a soft tortilla shell with a tablespoon of hummus then scoop the corn salad on top of the hummus and add a sprinkling of sprouts or a bit of crumbled goat cheese then roll it up an enjoy. Serve this delicious wrap along with a piece of fruit.
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Ingredient Exchanges:
* Instead of Tomatoes: try Sun-Dried Tomatoes in oil (1/2 cup drained and chopped) or Roasted Red Peppers
* Instead of Oil-Cured Olives: try Pimiento Stuffed Olives
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