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Bombay-Style Grilled Corn and Olive Summer Salad 


  • 1/3 cup olive oil, divided
  • 3 tablespoons fresh lime juice
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 2  ripe tomatoes, diced and drained
  • 1 (15oz) can garbanzo beans, rinsed and drained
  • 1 (6oz) can California Ripe Olives, drained and chopped
  • 1/4 cup finely crumbled feta cheese
  • 1/4 cup chopped cilantro
  • ears corn, shucked
  • to tast cayenne pepper

Temperature: 400 ° F


Combine 1/4 cup oil, lime juice, salt, pepper, tomatoes, chickpeas, olives, onion, feta and cilantro in a glass or ceramic bowl. Toss well and let marinate at room temperature for at least an hour. Preheat grill to 400 degrees F. Brush corn lightly with remaining oil and sprinkle with cayenne. Grill corn until brown in spots, turning occasionally, about 8-10 minutes. Cut corn from cob and stir into tomato olive mixture. Adjust seasoning as desired with salt and pepper. Serves 6.

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