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;
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