BLT Corn Salad
Leo Biette-TimmonsBLT Corn Salad
Makes 6 servings
Ingredients
Salad
- 500g corn kernels, fresh or frozen
- 300g cherry tomatoes, halved
- 100g romaine lettuce, finely chopped
- 90g no sugar added bacon, cooked until crisp and chopped (3 pieces)
- 50g scallions, sliced
- 90g red onion, finely diced
- 35g toasted bread cubes
- 15g fresh parsley or basil
Creamy BLT Dressing
- 100g 0% Greek yogurt
- 45g light mayonnaise
- 30g ketchup
- 15g Dijon mustard
- 15g apple cider vinegar
- 15g honey
- 5g lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper
Directions
- Char the corn: Heat a large skillet over medium-high heat. Add the corn and cook for 5–8 minutes, stirring occasionally, until it develops browned, charred spots. Let cool.
- Make the dressing: Whisk together the Greek yogurt, mayonnaise, ketchup, Dijon mustard, apple cider vinegar, honey, lemon juice, garlic powder, onion powder, salt, and pepper.
- Build the salad: Combine the cooled corn, tomatoes, romaine, bacon, scallions, red onion, and herbs.
- Dress: Add the dressing and toss until everything is evenly coated.
- Finish: Fold in the toasted bread cubes just before serving so they retain some crunch. Add extra black pepper and a little crumbled bacon on top.
Nutrition Per 1/6 recipe:
- Calories: 250
- Protein: 11g
- Carbohydrates: 32g
- Fat: 10g
- Fiber: 4g