Roasted Corn, Cherry Tomatoes with Sweet Peas and Basil Salad Recipe

Roasted Corn, Cherry Tomatoes with Sweet Peas and Basil
recipe by chef andre
From the book, True You.    get this book >
this colorful salad is sure to become a family favorite
2 tbsp olive oil
2 cups sweet corn kernels (about 2 large ears, fresh corn)
1 ½ cups fresh sweet peas or frozen, thawed
2 cups cherry tomatoes, halved
¾ cup toasted pinenuts
¼ cup julienned basil leaves
pinch chipotle powder
2 tbsp olive oil
Salt and pepper to taste

In a large nonstick skillet set over medium-high heat, heat oil until hot. Add corn and
sauté until just cooked, about 3 minutes.  Transfer to bowl and let cool. Add peas,
tomatoes, olive oil, chipotle powder, basil and pinenuts. Drizzle with a little olive oil,
season with salt & fresh ground pepper to taste.
Serve at room temperature.