BBQ TIME! Grilled Corn and Tomato Salad!

Salad Ingredients
2 ears corn on the cob, shucked and grilled
2 cups cherry tomatoes (cut in half)
1/8 red onion (thinly sliced)
1/3 cup kalamata olives (whole, pitted)
1 head leaf lettuce, shredded
3 hard-boiled eggs (quartered)
Vinaigrette Ingredients
1/2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 1/2 tablespoons canola oil
2 tablespoons lime juice
1 teaspoon lime zest
1 garlic clove (minced)
Directions
Tip: Click on step to mark as complete. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.
In large bowl, gently combine corn, tomatoes, onion, olives and vinaigrette.
Divide lettuce among four plates, top with salad and garnish with egg.
Quick Tips

Cooking Tip: Cooks Note: *You can replace the fresh shucked and grilled corn with 1 cup frozen or low sodium canned corn.