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.


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