Fresh Corn Salad
Enjoy this healthy summer recipe as a salad, appetizer, or salsa.
4 ears corn
1/4 cup water
1 lb small zucchini
1/2 cup chopped red bell pepper
1 or 2 jalapeño peppers, minced
1/3 cup finely chopped green onions
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 fresh cilantro
Few pinches of Cayenne pepper, if desired
1/2 tsp salt, or to taste
Belgian endive (optional)
Sprigs of cilantro for garnish
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 on a bed of fresh cilantro. Makes 8 servings or 24 appetizer portions
Makes 8 servings
Per serving: 131 calories; 4g total fat; 1g saturated fat; 0mg cholesterol; 326mg sodium; 20g total carbohydrates; 15g protein;