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Warm Corn and Squash Salad



  • 2 TBSP olive oil
  • 2 cups corn kernels
  • 2 yellow courgettes, halved and thinly sliced
  • 150g yellow grape tomatoes, halved
  • 1 TBSP balsamic or red wine vinegar
  • 1 tsp. dried basil
  • salt and pepper to taste
  • Garlic, optional


Heat olive oil in a medium-sized sauté pan over medium-high heat. When oil is hot, add corn kernels and courgette slices. Sauté until vegetables are tender but still crisp. Transfer corn and squash to a salad bowl. Add tomatoes, vinegar, basil, salt and pepper, and toss well.

Nutritional Analysis Per Serving:

1403 g8 g17 g2 g
en-GB | 23/05/2018 11:46:49 | NAMP2HLASPX02