Zucchini Corn Salad
by Brenda Langton, Tastemaker in Residence - Recipe by Meet Your Vegetables Interns
Makes 4 Servings
Ingredients
3 ears sweet corn, husks removed and kernels cut off cob
3 medium zucchini, halved lengthwise and cubed
2 cloves garlic, minced
1 medium lime, juice only
1/3 cup chopped fresh basil
3 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
*Optional: feta cheese from Singing Hills Farm
Instructions
- In a medium bowl, combine raw corn kernels and zucchini. toss until well-combined. In a small bowl or glass jar, whisk together garlic, lime juice, basil, oil, salt and pepper. Pour over corn and zucchini mixture. Crumble feta cheese on top, if desired.* Serve Immediately.
Nutrition Facts: Serving Size 1 cup (172g), Calories 120 (Calories from fat 90), Total Fat 11g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 4g, Protein 2g, Vitamin A 10%, Vitamin C 50%, Calcium 4%, Iron 4%
*Option not included in nutrition facts.
Nutrition Facts provided by Allina Health.