Fresh Corn Salad

Enjoy this healthy summer recipe as a salad, appetizer, or salsa.

Ingredients:

• 4 ears corn
• 1/4 cup water
• 1 lb small zucchini
• 1/2 cup chopped red bell pepper
• 1/3 cup finely chopped green onion
• 1 to 2 jalapeño peppers, minced
• 2 Tbsp chopped green chiles
• (1) 15-oz can black beans, drained & rinsed, optional
• 1/4 cup lime juice
• 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 2 Tbsp chopped cilantro, if desired
• Few pinches of Cayenne pepper, if desired
• 1/2 tsp salt or to taste
• Belgian endive, optional
• Sprigs of cilantro for garnish

Directions:

Cut corn from cob, and combine with water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer until cooked (6 to 8 minutes) but still crunchy. Drain, quickly chill in ice water, drain again, and set aside in a medium-sized bowl.

Quarter zucchini and cut into 1/4-inch slices. Add zucchini, peppers, onion, chiles, and black beans to the corn. Toss gently to combine. Mix lime juice, oil, cilantro, pepper, and salt. Pour over vegetables; toss gently. Serve, or cover and refrigerate up to 8 hours.

If using as an appetizer, fill the endive shells, and arrange on a platter in a bed of fresh cilantro.

Makes 8 servings or 25 appetizer portions

Per serving: 131 calories; (29% calories from fat); 4g total fat; .5g saturated fat; 0mg cholesterol; 326mg sodium; 20g total carbohydrates; 15g protein