Summer Roasted Zucchini & Corn Salad - Urban Meadow
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yields
4
Directions
- Preheat oven to 425°F
- Toss zucchini with 1 tbsp olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes, until tender and lightly browned
- Meanwhile, heat a nonstick skillet over medium-high heat. Add drained corn and cook (without oil) for 4–5 minutes, stirring occasionally, until lightly browned and slightly caramelized. Set aside to cool
- In a large bowl, combine roasted zucchini, grilled corn kernels, black beans, and Parmesan
- Drizzle with remaining olive oil and lemon juice. Toss gently to combine. Season with salt and pepper to taste
- Serve warm, at room temperature, or lightly chilled. Enjoy!
Ingredients
- 2 ea medium zucchinis, cut into half-moons
- 1 (15 oz) can ea Urban Meadow whole kernel corn, drained and rinsed
- 1 (15 oz) can ea Urban Meadow black beans, drained and rinsed
- 2 ea cloves garlic, minced
- ¼ cup ea Urban Meadow grated Parmesan cheese
- 2 tbsp ea Urban Meadow extra virgin olive oil
- 1 tbsp ea Urban Meadow lemon juice
- Urban Meadow salt and pepper ea to taste