Fresh Corn Salad

Hey Guys! Ok so let's just pretend I blog on a regular basis and my last post was not way back in APRIL! 

Are any of you out there still following us? I highly doubt it...but hey, I'll be the first to admit we're bad at this whole "blogging" thing. We fail. Big time.

Anyway, just wanted to jump on here real quick to share a super easy and delicious recipe with you. I've had so many people harrasing asking me for this recipe I figured I'd give it it's own special post. I made this yesterday and the bowl was scraped out clean! Perfect for any kind of pot luck, BBQ, or any event where people ask you to bring a little something along. 

The written recipe will be down below if anyone is interested in giving it a try! 

Happy Monday Everyone! Hopefully More more posts will be coming soon!

S

FRESH CORN, TOMATO AND ZUCCHINI SALAD


INGREDIENTS:

6 medium to large corn on the cob (shucked and rinsed)
3 small to medium zucchini, rinsed
1 pint pear or cherry tomatoes, halved
1/4 cup slivered fresh basil leaves
4 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon freshly squeezed lime juice
salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Cut corn off the cob by placing it upright in a deep bowl and cut down the sides of the cob with a sharp knife.

2. Dice zucchini into 1/2-inch pieces (leave skin on) and add to the bowl. Add tomatoes and basil.

3. In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

TIPS:

*If the salad sits in the refrigerator overnight, it may gather additional liquid from the fresh vegetables. Just drain any additional liquid and enjoy the leftovers.