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Corn and Zucchini Salad


This colorful salad uses a little bit of everything you like and takes it up a notch. With a Middle Eastern twang, this salad will find a place at your table.



Preheat oven to grill setting. Slice the zucchini on the diagonal to a qurter inch (half a centimeter) thickness. Arrange the zucchini slices in a baking dish and drizzle one tablespoon olive oil on top. Grill for several minutes until the zucchini turns golden. Flip the slices over and grill on the second side for another minute or two. Remove from the oven and allow to cool.


Transfer the zucchini to a bowl and add the remaining ingredients. Mix gently. Taste and adjust seasonings.


If you like your food really hot, you can add a chopped jalapeño pepper.