Charred Corn Salad
Fresh corn, zucchini, mini tomatoes and red onion fresh from the Farmers Market make this salad delicious. You will not be disappointed.
4 ears of corn
1 medium zucchini
1 can black beans (16 oz)
8 oz halved, mini yellow tomatoes
½ red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup basil leaves
3 tbsp white balsamic vinegar
3 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
Salt, to taste
Fresh cracked black pepper, to taste
Wrap the corn in aluminum foil and place on grill. Grill on medium-high for 15 minutes, turning 3 times, until done. Remove kernels from cobs.
Using a vegetable peeler, thinly slice the zucchini into wide ribbons.
Toss corn and zucchini with the remaining ingredients.