Colorful Roasted Corn Salad
I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1carrot, cut into small cubes
- 1tablespoon olive oil
- 1(16 ounce) package frozen roasted corn (such as Trader Joe's)
- 1small zucchini, quartered and thinly sliced
- 2tablespoons extra-virgin olive oil
- 1tablespoon honey
- 1tablespoon lemon juice
- 1tablespoon water
- ½teaspoon salt
- ¼teaspoon ground black pepper
- 1stalk celery, diced
Instructions
Step 1
Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.Step 2
Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.Step 3
Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.