Roasted Sweet Corn and Tomato Salad

This fresh, zippy salad has a delicious Suyo Cucumber and Miso Vinaigrette — and it's the perfect as a side to some simple grilled chicken or fish.

Roasted Sweet Corn and Tomato Salad with Suyo Cucumber and Miso Vinaigrette

Ingredients: 

Salad

• 1 small red onion, chopped

• 5 ears corn, stripped of their kernels (2 to 3 cups)

• 2 Tbsp Medium Olive Oil 

• 2 cups chopped tomatoes or halved cherry tomatoes

• 1 cup shelled edamame

• 2 green onions, sliced

• 1 cup torn or bocconcini size mozzarella fresca

• ½ cup torn fresh basil leaves
  

Dressing

• ¼ cup white miso paste

• ¼ cup Suyo Cucumber White Balsamic

• ⅓ cup Medium Olive Oil 

• Fresh ground pepper to taste

Method: 

Heat a large, heavy skillet over high heat. Add the olive oil, red onion, and corn. Cook until the corn begins to take on some color and brown in spots. Remove and let cool.  

In a large bowl whisk the miso, cucumber white balsamic, olive oil, and pepper until well combined. Add the remaining salad ingredients, including the corn mixture, to the dressing and toss well to coat. 

Taste, adjust the seasoning and serve at room temperature.