Warm Corn and Squash Salad
To save time, you can use canned or frozen corn kernels in this summery salad.
Counts as*
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
Serving Size
Makes 4 servings
What you'll need
2 TBSP olive oil
2 cups corn kernels
2 yellow zucchini, halved and thinly sliced
1 cup yellow grape tomatoes, cut in half
1 TBSP balsamic or red wine vinegar
1 tsp. dried basil
salt and pepper to taste
What to do
Heat olive oil in a medium-sized sauté pan over medium-high heat. When oil is hot, add corn kernels and zucchini slices. Saute until vegetables are tender but still crisp. Transfer corn and squash to a salad bowl. Add tomatoes, vinegar, basil, salt and pepper, and toss well. Serve warm or let cool to room temperature.
Per serving
Calories: 140
Protein: 3 g
Carbohydrate: 17 g
Fat: 8 g
