Zucchini and Corn Summer Salad
This salad is perfect for summer when zucchini and corn season hits! It's a fresh, vibrant salad with a delicious crunch from the corn. Bring this salad to a picnic, a BBQ, or make it as a side dish! Either way, it will be a crowd-pleaser.
Ingredients
- ½ cup basil, slivered
- 4 ears of corn
- 2 zucchinis , diced
- 1 jalapeño, diced
- 1 green onion, sliced
- 2 tbsp vegan mayo
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp pepper
- 5 tbsp olive oil
- 3 tbsp rice vinegar
- 1 tsp paprika
- ¼ - ½ cup vegan feta , crumbled
Instructions
- Heat skillet on medium and drizzle 1 tbsp olive oil. Once heated, add 2 ears of corn (leave the other two raw) and roll to coat in the oil. Leave the cobs untouched for 4 minutes and rotate. Repeat until the corn is charred/brown. Remove from heat and let cool.
- In the same skillet, drizzle 1 tbsp of olive oil and add in diced zucchini. Cook until browned on each side.
- Make the dressing: Combine 3 tbsp oil, 3 tbsp vinegar, 2 tbsp mayo, minced garlic, 1 tsp paprika, 1 tsp of salt and pepper and mix. Set aside.
- Using a knife, cut all 4 ears of corn into strips, removing the kernels from the cob.
- In a large bowl, combine corn, zucchini, red onion, sauce, jalapeño, and basil. Top with feta and green onion.
Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!
