This colorful salad makes a lovely light supper and is delicious for lunch the next day, even served cold. We prefer using fresh corn in this dish, but if it’s not corn season, you can use frozen corn. If you use frozen corn, make sure the kernels are patted dry before adding to the skillet; the water might steam the veggies instead of letting them char. Make this salad heartier (and even healthier) by adding a cup of cooked whole grains, such as quinoa, brown rice, or farro. The corn, green beans, red bell pepper, zucchini, and tomatoes make this summer salad bright, just like the season.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.