Parmesan Zucchini Corn Salad
Fresh and flavorful zucchini salad made with corn, beans, and parmesan cheese.
Prep Time5 minutes mins
Cook Time10 minutes mins
0 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: American
Diet: Low Fat
Servings: 6
- 4 Medium Zucchini diced into bite-sized pieces
- 2 Tbsp Olive Oil divided, or avocado oil
- 4 Garlic Cloves minced
- 1 Cup Corn Kernels frozen, canned or fresh
- 1 Cup Canned Black Beans rinsed
- 1 Tbsp Italian Seasoning
- ½ Tbsp Ground Cumin
- ¼ Cup Grated Parmesan
- Salt and pepper, to taste
Heat one tablespoon of oil in a large skillet over medium-high heat. Add zucchini and cook stirring frequently until just softens, about 3-4 minutes; it should remain crisp and bright green.
Season with salt and pepper and set aside on a plate.
Add remaining oil to the heated pan, and sauté garlic for 1 minute. Stir in corn, beans, and seasoning.
Cook for 3-4 minutes, then return zucchini to the pan and top with parmesan. Toss to combine. Enjoy!
- When choosing zucchini, the squash should feel heavy for its size. The skin should be a dark green color and smooth and ideally blemish-free. If the skin looks slightly shriveled, it's most likely not freshly picked.
- Don't overcook the zucchini, it should remain crisp and bright green.
- Add some chili flakes for a punch of spiciness.
- Sprinkle on some fresh parsley as garnish. Parsley works great on corn and zucchini!
- You can use frozen, canned, or fresh corn kernels.
- If time allows, grill your corn for another layer of flavor!
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 237mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 25.2mg | Calcium: 99mg | Iron: 1.9mg