SEP
12

Fresh Zucchini Corn Salsa

Appetizers and Snacks, Garden Recipes, Lunch | 5 comments

Summer is coming to an end and school has already started here. Thanks to my backyard garden, however, I am still savoring the tastes of summer.

We have a monster of a zucchini plant this year and it has showed no sign of slowing its veggie production down. We are picking one or two good sized zucchinis off the plant almost every day.  I’ve had to get pretty creative in the kitchen to keep up with all the fresh produce coming off the vines.

 Written by: Allison Ruth of Some the Wiser 

We’ve been enjoying a Roasted Corn, Zucchini, Tomato Pasta for dinner more than once a week, but at the rate this zucchini keeps popping off the vine, I need to incorporate it into lunch too!

I’ve been enjoying this Fresh Zucchini Corn Salsa for lunch lately and it is a winner. It would make a great appetizer or snack, but with the added protein from the black beans, it also makes a perfect light and healthy lunch.

This recipe is also flexible. If you have fresh veggies in the garden or from the market, they taste great and enhance the flavor. However, this would still be quite tasty with frozen or even canned corn and tomatoes.

How do you like your zucchini?

More Zucchini Recipes to try:

Fresh Zucchini Corn Salsa

Yield: 6 servings

Print Save Recipe

Ingredients:

3 ears of corn on the cob, husks intact, or 2 cups frozen corn, thawed
10 oz zucchini, approximately 2 medium, diced
1 15oz can black beans. drained
1 cup diced tomatoes or halved cherry tomatoes
3 tablespoons fresh parsley, chopped
1/3 cup red wine vinegar
1/4 cup olive oil, plus 1 tablespoon, divided
1/2 teaspoon salt
1/2 teaspoon garlic powder

Directions:

If using corn on the cob, preheat oven to 350. Leaving corn in husks, rinse with warm water and place in oven directly on middle rack. Bake for 30 minutes, then remove and pull back husks. Cut corn off cob and set aside.
While corn is cooking, heat 1 tablespoon olive oil in large skillet. Add diced zucchini and sauté until softened and lightly browned, approximately 6 to 7 minutes.
In a small bowl combine parsley, vinegar, remaining olive oil, salt, and garlic. Whisk to combine well.
In a large bowl toss together corn, zucchini, beans, and tomatoes. Stir in vinegar mixture and coat evenly. Serve with chips or bread.

About the Author:

Allison Ruth is mama to three hungry girls. She blogs at Some the Wiser where she takes life as it comes and tries to learn a little something as she goes. Whether she’s baking bread, sewing, or contemplating the fate of socks gone missing in the laundry, she looks for the peace and creativity life offers to everyone who is paying attention. Living life deliberately isn’t easy, she admits, but it helps when you have good things to eat. You can also find her at Allison Ruth Photography.

Email  Facebook  Twitter  Pinterest

5
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Ali @ Inspiralized - September 12, 2013 @ 6:50 am

    LOVE this salsa! I’m always looking for fun recipes to use my leftover zucchinis, and this is perfect! Thanks for posting it up – great blog! Love the recipes and photography.

    [Reply]

  • 2
    Sues - September 12, 2013 @ 9:12 am

    I love corn salad/salsa, but what a great ida to add zucchini, too!

    [Reply]

  • 3
    Ruthy @ Omeletta - September 12, 2013 @ 9:16 am

    I’m sure the abundance of zucchini is a little love/hate; so good to have fresh zucchini, but what to DO with it all!? This salsa looks so fresh and a good way to end the summer on.

    [Reply]

  • 4
    Katrina @ Warm Vanilla Sugar - September 12, 2013 @ 9:53 am

    This salsa looks totally perfect! Love!

    [Reply]

  • 5
    Tieghan - September 12, 2013 @ 8:12 pm

    Love fresh summer salsa!! This looks perfect!

    [Reply]

Leave a Comment