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;