Colorful Roasted Corn Salad

Colorful Roasted Corn Salad

by Arnold Grant 1 year ago
0 (0)
10 minutes
146 kcal
20.5 g carbs
Description

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.

Ingredients
  • 1 carrot, cut into small cubes
  • 1 tablespoon olive oil
  • 1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
  • 1 small zucchini, quartered and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 stalk celery, diced
Directions
  1. 1. Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
  2. 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.
  3. 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.
Nutrition Facts
serving: 6 servings
calories: 146 kcal
carbohydrates: 20.5 g
protein: 2.7 g
saturated fat: 1 g
sodium: 210.7 mg
fiber: 2.4 g
sugar: 6.4 g