For the vinaigrette:

1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 Tbsp or 20 ml canola oil
1 tsp or 5ml lime zest
1 garlic clove, minced

    For the salad:

2 ears corn on the cob, shucked, grilled and sliced off cob
2 cups cherry tomatoes cut in half
1/2 cup red onion, thinly sliced
1/3 cup whole, pitted kalamata olives
1 head leaf lettuce, shredded
3 hard-boiled eggs, quartered

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Grilled Corn and Tomato Salad:

. 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 the vinaigrette made above.

. Divide lettuce among four plates, top with salad and garnish with egg.

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