Vegan Roasted Corn Salad
Servings: 4
Ingredients
- 1 cup frozen corn
- ½ zucchini small in size and quarted
- 1 tablespoon olive oil extra virgin
- ½ lime juiced
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 10 grape tomatoes sliced in quarters
- ½ cup fresh parsley roughly chopped
Instructions
- Prepare all the ingredints as noted above.
- Roast the corn in a large skillet for 5-7 minutes until they dance and pop around. Add the zucchini about halfway through to lightly cook.
- In a medium bowl, combine olive oil, lime juice, cumin, black pepper and mix.
- Once cooked, remove the corn and zucchini from the heat. Let it cool for a few minutes and then add to the olive oil mixture along with tomatoes and parsley. Mix together to evenly coat and enjoy.
