A seasonal blend of sweet corn, juicy tomatoes, zucchini, red peppers, and carrots is tossed with fresh herbs, feta cheese, and tangy garlic balsamic dressing. Prep time: 10 minutes. Cook time: 5 minutes. Summer Corn and Feta Salad
Ingredients: 12 oz. frozen sweet yellow corn 1 cup frozen sliced carrots 1 red bell pepper, diced 1 zucchini, diced ½ pint grape tomatoes, quartered Seasonings: Garlic powder, black pepper, paprika, and salt ¼ cup crumbled fat-free feta cheese Handful of fresh cilantro, chopped 1-2 Tbsp. creamy balsamic salad dressing (I used Wish Bone Ristorante Italiano Roasted Garlic Balsamic Dressing) Directions: 1. Microwave the corn and carrots in a small amount of water for 5 minutes. Drain. 2. Dice the red pepper and zucchini, and sauté over medium heat for 5 minutes. 3. Chop the tomatoes. 4. Place the corn, carrots, peppers, zucchini, and tomatoes into a large bowl and add some garlic powder, black pepper, and paprika to taste. Add a pinch of salt. 5. Add the feta cheese, cilantro, and balsamic dressing, and combine gently with a spatula. Chill in the refrigerator for at least 1 hour. Enjoy!
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