New fun easy salad!
The recipe that I used is adapted from Once Upon A Chef
Ingredients:
Makes ~4-5 servings:
- 1 tablespoon avocado or olive oil
- 1 shallot, minced
- 1 green bell pepper, diced
- 1 7-oz can Mexicorn, drained and rinsed
- 1 zucchini, diced
- 1 medium-large tomato, diced/minced
- 3.5 oz Miyoko’s Creamery double cream garlic and herb cheese (link, available at whole foods)(non vegans - substitute with 1 small log goat cheese)
- 3 tablespoons chopped fresh basil
- 3/4 teaspoon sugar
- salt, to taste
- pepper, to taste
- 2 oz chopped baby spinach (to serve, optional)
Instructions:
- Heat the oil in a small-medium pot and add the shallots. Let them cook for about a minute.
- Add the bell pepper, corn, zucchini, and tomatoes. Cook for 5-7 minutes, stirring occasionally.
- Drain the excess liquid from the vegetables, and then set pot to low heat. Add the cheese and stir to incorporate.
- After about a minute, remove from heat and add the rest of the ingredients.
- I like to chill the salad and serve cold on a bed of chopped baby spinach. Enjoy!