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.



  • 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


  1. In a large bowl, combine summer squash, corn kernels, red bell pepper, and cherry tomatoes.
  2. In a separate small bowl, whisk together lime zest, lime juice, salt, pepper, and red chili flakes (if using).
  3. Pour the dressing over the vegetables and toss to combine.
  4. Garnish with fresh cilantro (or parsley) and serve.

For a heartier meal, add the legumes.


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