Summer Squash and Corn Salad
I'm putting this together as it is 104-degress here in St. Louis and It will hit the spot on this burner of a day. No turning on the oven today! To round out the meal, I may open a can of black-eyed peas.
Ingredients
Setup
- 2-3 summer squashes, diced or spiralized
- 2 ears of fresh corn, kernels removed
- 1 red bell pepper, finely diced
- 1/2 cup cherry tomatoes, halved
- zest and juice of one lime
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red chili flakes (optional)
- 1/4 cup chopped fresh cilantro (or parsley, if you prefer)
- 1 14 oz can of beans such as pinto or black-eyed peas, drained and rinsed
Directions
- In a large bowl, combine summer squash, corn kernels, red bell pepper, and cherry tomatoes.
- In a separate small bowl, whisk together lime zest, lime juice, salt, pepper, and red chili flakes (if using).
- Pour the dressing over the vegetables and toss to combine.
- Garnish with fresh cilantro (or parsley) and serve.
For a heartier meal, add the legumes.
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