Here’s an easy way to enjoy lots of summer veggies in one bowl! I made this salad last week for our Fourth of July Picnic, and thought you might enjoy it as well. It’s a nice, cool, salad for summer.
Roasted Corn Salad
5-6 ears of corn, grilled, and cut off cob (about 3 cups)
2 medium zucchini, grilled and chopped
1 medium purple onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
¼ cup fresh cilantro
Roast the ears of corn and the zucchini. Don’t overcook them – you’ll still want some crunch to the zucchini. Let cool. Cut the corn off the cob, and chop the zucchini. Combine the corn, onion, zucchini, peppers, and cilantro in a large bowl. Set aside.
2 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1 teaspoon cumin
2 teaspoons Dijon mustard
1/2 cup olive oil
1/4 cup white balsamic vinegar (can substitute plain, white vinegar)
Whisk together garlic, salt, pepper, sugar, cumin, mustard, oil and vinegar. Pour over vegetable mix and toss to coat. Refrigerate 4 hours before serving. This one gets even better if left to sit overnight.
Serves 10-12 people.
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