| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 ear corn – grilled, shucked, and cut off the cob
- 1 red pepper — roasted, peeled, and cut into a 1/2-inch dice
- 1 tomato — grilled, peeled, seeded, and cut into a 1/2-inch dice
- 2 zucchini or other summer squash — cut into 1/2-inch slices, grilled, and cut into 1/2-inch dice
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- 2 ounces extra virgin olive oil
- Salt and pepper
Instructions
- Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 182 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 497 mg |
Reviews
It was easy and everyone loved it. One caution, don’t overcook the veggies on the grill. One thing I altered was that I fried some whole garlic cloves in my olive oil, let it cool and then added it to the salad.