Tomato Corn Summer Salad

I know, I know. It’s after Labor Day. So it’s not summertime any more. I know some of you are excited to move in to Fall and start baking with apples and pumpkin (I’m looking at you Rachel!)

Tomato Corn Summer Salad

But I’m digging in my heels. I think I do this every year. I resist saying good bye to summertime even though Fall is my favorite season… So while the corn and tomatoes are still abundant and flavorful, I’m going to keep using them. If you want apple and pumpkin and other fall favorites, you’re just going to have to wait…

Tomato Corn Summer Salad

This summer salad was thrown together one night when I was trying to clean out our veggie drawer in the fridge. We get our CSA box on Wednesday, so Tuesday night’s dinner usually has a lot of veggies in it.

Tomato Corn Summer Salad

You could totally customize this salad to fit your tastes and whatever is in your veggie drawer

Two Years Ago: Tomato and Peach Salad with Mint and How to Dice a Peeled Peach
Three Years Ago: Peanut Butter and Jelly Bars
Four Years Ago: Fish Tacos

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Tomato Corn Summer Salad

Yield: Serves 4

Ingredients:

2 ears cooked corn, cut off cob
2-3 medium tomatoes, corsely chopped
1 cucumber, chopped
2 green onions, chopped
1/3 cup cilantro, chopped
1/2 Tbsp cumin
1/2 tsp smoked paprika
salt and pepper to taste

Directions:

Combine all ingredients in a medium sized bowl. Adjust seasoning to fit your tastes.

Serve immediately

Recipe from Beantown Baker

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6 Responses to “Roasted Zucchini”

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    1
    newlywed — August 4, 2010 at 12:32 pm

    One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.

    Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!

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    2
    Katie — August 4, 2010 at 3:04 pm

    yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!

    katie
    katiescucina.blogspot.com

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    3
    Debbi Does Dinner Healthy — August 4, 2010 at 5:54 pm

    I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!

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    4
    Josh — August 5, 2010 at 2:37 am

    Hi, hope it’s OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

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    5
    kcconfections — August 18, 2010 at 2:27 pm

    Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.

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    Rach — August 23, 2010 at 10:51 pm

    Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!

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