Love, love, LOVE summer time!I mean, kale and chard in the winter is great and all, but nothing beats the bright colorful flavors of summer. The combination of the warm weather with sweet, in season corn, and cool tender zucchini screams summer time to me. It’s probably one of my favorite salads to make, and it’s so versatile! You can add anything you want to it. My first corn & zucchini salad had thyme and lemon zest with a simple lemon juice and olive oil dressing. In this version, I served it as a light and fresh side to grilled fajitas, so a Latin twist was in the stars for this recipe
2 ears of corn, boiled and kernels cut off
2-3 small zucchini, diced to the size of corn kernels (more tender than the big ones)
1 red bell pepper, diced to the size of corn kernels
1 jalapeno, seeds removed, finely diced
½ Cup cilantro, chopped
Zest of one lime
Juice of one lime
5 Tbs Olive oil
Salt & Pepper to taste
Toss all of the ingredients together, and season with salt and pepper to taste. Yes, it’s THAT easy.
Side note: Feel free to play around with the amount of each ingredient to your taste!