Friday night
at our house was chicken taco night. Since I had a couple of ears of fresh corn
and a boat load of zucchini in the fridge I decided to whip up a tasty side
salad highlighting these two summer veggies. We ended up using the salad in a
variety of ways, as a standalone side, a condiment on the tacos and mixed up
with some chicken, cheese and tomatoes as a one dish wonder for little B.
It is light
and refreshing with just the perfect amount of smoke from the cumin.The best part is that it stores well so you can make extra for leftovers!
2 Ears of
cooked corn cut off the cob
1 zucchini,
cut into quarter moon slices
1 lime,
juiced
2 tbs EVOO
1 tsp cumin
1 tsp coriander
½ tsp chili
powder
S&P to
taste
Mix the last
six ingredients in a bowl and toss the veggies in the dressing. Super simple
and delicious!
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