Corn and Zucchini Salad


  • 2 cups corn kernels, if frozen let thaw
  • 2 medium zucchini, cut into slices and then quartered
  • Juice of one lime
  • 1 jalapeno, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup coarsely chopped fresh cilantro
  • Coarse salt and ground pepper

Combine corn, zucchini, lime juice, jalapeno, olive oil, and cilantro. Season with salt and pepper and toss well to combine. Let stand at least one hour before serving

From The Bitten Word


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