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ZUCCHINI - Southwestern Zoodle Salad with Chipotle Lime Dressing
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| Southwestern Zoodle Salad with Chipotle Lime Dressing | |
| 2 medium | zucchinis, spiralized |
| 2 medium | carrots, spiralized |
| 1 cup | cherry tomatoes, halved |
| 1 ear | roasted corn, stripped |
| 1 can | black beans, drained |
| ½ cup | feta |
| Creamy Chipotle-Lime Dressing: | |
| ¼ cup | sour cream |
| 3 tablespoons | chipotle paste, (from 7-oz. can of chipotle in adobo sauce ) |
| 1/8 teaspoon | chili powder |
| 1 tablespoon | lime juice |
Procedures:
Place spiralized zucchini and carrots in a bowl. Add tomatoes and drained black beans; toss gently. Add feta and toss again.
Before roasting corn, place cob (with husk) in a pot with enough water to cover; soak at least 15 minutes.
Preheat grill pan or charcoal grill. Remove silks from corn but leave the husks.
Place corn on preheated grill. Cook turning occasionally, about 20 minutes or until tender. Remove from heat, cool slightly and discard husks.
Cut the kernels from the cob and add to other prepped ingredients. Add salad dressing and toss thoroghly. Add salt and pepper to taste.
Tested and perfected in the Sur La Table kitchens.
Recipe uploaded with Shop'NCook for iPhone.
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