Southwest Salad with Roasted Corn and Cumin Vinaigrette

The crunchiness of roasted corn with a lighter vinaigrette. Barb L.

Serves: 4


2 tsp Flying Olive Chipotle(slightly spicy), Garlic, or Baklouti Green Chili (very spicy) or a Combination of Choice, divided

1 cup fresh or thawed frozen corn kernels

3 Tbsp Flying Olive Peach, Pineapple, or Sicilian Lemon Balsamic

½ tsp salt

½ tsp black pepper

1 small head Bibb (Boston) lettuce, torn into bite-size pieces

½ small head romaine, torn into bite-size pieces

1 small avocado, pitted, peeled, and diced

¼ cup thinly sliced red onion

¾-1 cup cherry tomatoes, halved


Preheat oven to 350 degrees F.

Brush 1 tsp of Flying Olive Extra Virgin Olive Oil of Choice on a baking sheet covered with aluminum foil. Spread the corn on the baking sheet and roast, stirring half-way through, until lightly browned, about 20 minutes. Remove from the oven and let cool slightly.

Meanwhile, whisk together the Flying Olive Balsamic and 1 tsp remaining Extra Virgin Olive Oil(s) of Choice, cumin, salt, and pepper in a large bowl. Add the Bibb and romaine lettuces, avocado, onion, tomatoes, and corn. Toss to coat. Divide among 4 plates and serve.

Inspired by a recipe in the cookbook, Weight Watchers What to Cook Now: 300 Recipes for Every Kitchen, St Martin’s Griffin, NY, 2014.

Submitted by Barb L.