Colorful Roasted Corn Salad

I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 146 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 tablespoon honey
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 stalk celery, diced
• 2 tablespoons extra-virgin olive oil
• 1 carrot, cut into small cubes
• 1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
• 1 small zucchini, quartered and thinly sliced

Recipe Instructions

Step 1

Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.

Step 2

Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.

Step 3

Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.