Roasted Corn Salad with a Splash of Color

Ingredients 0/11

Step 1

Place the carrot in a microwave-safe bowl with about a cup of water. Microwave it on high for around a minute, just until it’s tender but still has a bit of crunch. Drain the water and set the carrot aside.

Step 2

Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the corn and cook it until it’s warmed through, which should take about 3 to 5 minutes. Then add the zucchini and keep cooking for another 2 to 3 minutes until it’s just tender but still crisp. Once everything is cooked, transfer the veggies to a big bowl and let them cool down a bit.

Step 3

While the veggies are cooling, whisk together the olive oil, honey, lemon juice, a splash of water, and a pinch of salt and pepper to make the dressing. When the veggies are cool enough, stir in the carrot and some chopped celery. You can either pop the salad in the fridge to chill or serve it right away at room temperature—either way, it’s delicious!