On of my closest friends from college (shout-out to Lindsay Gordon) emailed me this summer salad she created and I knew, instantly, that we needed it on The Beauty Bean for all of you to try too. A few pictures later and, well, here it is! It’s healthy, delicious and, most importantly, super easy and fast – making it ideal for any summer meal. Serve it as a side dish with grilled fish, toss it with grilled chicken slices or just eat it all on its own. It will travel well if you want to bring your own lunch to work and is delicious when served at any temperature, making it the perfect dish for outdoor barbeques.
Gordon’s Summer Salad
3 medium zucchini, quartered and sliced
2 cups frozen corn
1 tsp. olive oil
4 tsp. minced fresh cilantro
2 tsp lime juice
1/2 tsp lemon-pepper seasoning
1/4 tsp salt
In a large skillet, cook zucchini and corn in olive oil over medium heat for 6-8 minutes, or until tender. Remove from heat. Stir in remaining ingredients and serve.
Looking for a healthy dessert? Try this raw cheesecake recipe (trust us, you won’t even know it’s healthy!)