Summer Salad with Zucchini & Corn
Notes
3 medium-size zucchini, sliced lengthwise about 1/2" thick
olive oil
4 ears of corn, husks removed
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup black olives, pits removed, chopped or halved
2 Tbsp. fresh cilantro, chopped
Juice from 1 lime
3 Tbsp. shallot, finely chopped
4 large cloves roasted garlic, chopped
1/2 cup Honey Chipotle dressing
salt and pepper to taste
Heat grill to medium-high heat (or use grill pan). Lightly coat zucchini slices with olive oil. Cook zucchini slices and corn on the grill until soft and grill marks have appeared. Remove and allow to cool.
Once cooled, cut corn off the cob. Dice zucchini into large pieces. Place both into a large bowl. Add the rest of the ingredients, mix well and season to taste.
Serve immediately or after chilled.
