Fresh Zucchini Salad with Cumin Vinaigrette
This salad is wonderful on it’s own, but is also excellent in a wrap or pita with some crispy salad greens.
2 cups corn (fresh off the cob or 10 oz pkg. frozen corn)
2 medium zucchini (diced small or julienned)
1/4 cup green chili peppers, canned
1-2 medium sized tomato, diced (~1 to 1 1/2 cups)
1 1/2 cups cooked kidney beans
1/4 cup pistachios, dry roasted, roughly chopped*
1/4 cup cider vinegar
2 TBSP veggie broth or water (in place of oil)
1 tsp chia seeds or flax seeds
1 small date (in place of 2 tsp sugar)
1 tsp cumin seeds, whole
Salt (optional) and pepper (to taste)
Make cumin vinaigrette in a blender by combining vinegar, broth/water, chia/flax, date and cumin and set aside to thicken. Toss corn, zucchini, chilies, tomatoes and beans with cumin vinaigrette. Taste and season with salt and pepper, and add more vinegar if desired. Sprinkle with pistachios right before serving (so they stay crunchy).
Nutrition info (~1/4 of recipe) 240 kcals, 5 g fat, 12 g protein, 40 g CHO, 10 g fiber, 0 mg cholesterol, 195 mg sodium (with 1/4 tsp salt), 772 mg potassium, 263 mg
phosphorus, 4 mg iron, 55 mg calcium, 149 mg folate, 75 mg magnesium
Inspiration for recipe from http://www.recipegoldmine.com/
For more about zucchini, read my article that featured this recipe!