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Ingredients
2 cups cooked fresh or frozen corn
1 medium zucchini, diced (about 2 cups)
2 medium tomatoes, cored and cut in cubes (about
2 cups)
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon salt
Coarsely ground black pepper
Instructions
1 medium zucchini, diced (about 2 cups)
2 medium tomatoes, cored and cut in cubes (about
2 cups)
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon salt
Coarsely ground black pepper
1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce. Serves 4 to 6.
Recipe by Jean Kressy, Relish the Season, "Farmers' Market Salads," Sept. 2007.
Nutritional Information
Recipe by Jean Kressy, Relish the Season, "Farmers' Market Salads," Sept. 2007.
Per serving: 170 calories, 8g fat, 4g prot., 24g carbs., 4g fiber, 350mg sodium.
