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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Parmesan Zucchini Corn Salad

Parmesan Zucchini Corn Salad

4 Medium Zucchini diced into bite-sized pieces
2 Tbsp Olive Oil divided
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!

from: healthyfitnessmeals.com
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