Grilled Zucchini Salad

I love this salad at that special time in summer when there's corn, tomatoes, and zucchini all at once.

2 zucchini or yellow summer squash or mixture of both, cut in half lengthwise

1 ear of corn, husk removed

Olive oil

Salt and pepper

1 15 oz. can cannellini or other white beans, rinsed and drained

1 c. diced tomatoes or halved cherry tomatoes

Basil, optional -add a few snips when tossing in the vinaigrette.

Brush the squash and corn lightly with oil and season with salt and pepper. Grill over high heat, until they are crisp-tender and have grill marks on both sides. Corn will likely take 3-5 minutes, and squash about 6-8 minutes.

Take off grill, cool slightly. Dice the squash and remove kernels from cob.

In a bowl combine squash, corn, beans, and tomatoes. Toss with vinaigrette below and season with salt and pepper to your taste.

Vinaigrette: 2 Tbsp. apple cider vinegar, 1 Tbsp. honey, 1/4 c. sunflower oil, salt and pepper. Whisk, taste and add a little vinegar or honey to your liking. Good cold or at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

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