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Whole Grain · Whole Food · Big Flavors

Leftover Zucchini Salad

Ingredients:
 
1/3  Recipe Leftover Zucchini, Green Bean and Corn
6     Cherry Tomatoes
5     Basil Leaves
1     Tablespoon Red Wine Vinegar
1     Tablespoon Olive Oil
1     Pinch Salt and Pepper

New Taste Thinking:
Eating healthy can be so simple. Leftover cooked vegetables can be simply chopped up and tossed together to make a quick and delicious salad. Serve this salad with a grain dish or a little protein for a great lunch or dinner.

These vegetables were boiled for yesterdays recipe.
 
Keep cooked vegetables covered in the fridge until needed.
 
 

 
Cut zucchini into quarters lengthwise.
 
Cut quarters into medium size pieces.
 

 

 
Slice corn kernels from the cob.
 
Break corn up into smaller pieces.

 
Slice green beans into bite-size pieces.

 
Cut tomatoes into quarters.

 
Slice basil extra thin.

Place all chopped and sliced ingredients into a mixing bowl.
 
Add oil, vinegar, salt and pepper to the bowl.
 
Mix everything together and serve.

 
 
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.