Roasted Corn, Zucchini, and Black Bean Salad

Ingredients

• Corn

  Sweet, yellow, raw

  1 ⁷⁄₁₆ ear, medium yiel or 146g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Black beans

  Mature seeds, raw

  ½ cup or 97g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Honey

  1 tsp or 7g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Premium White Chicken

  StarKist

  8 pouch or 592g

• Barley

  Hulled

  2 cup or 368g

• Chicken Bone Broth

  Braised Bone Broth Company

  24 oz or 300g

Directions

1. Preheat oven to 400 degrees
2. Shuck corn and season with salt and pepper
3. On a rimmed baking sheet lined with foil and prepared with cooking spray, roast corn for 25-30 minutes, turning regularly
4. Chop red pepper into 1/2 inch squares
5. Saute over medium high heat using cooking spray for 2-3 minutes or until just slightly tender. Add to bowl.
6. Chop zucchini into 1/2 to 3/4 inch pieces
7. Saute over medium high heat using cooking spray for 3-5 minutes or until just slightly tender. Add to bowl.
8. Drain and rinse 1/2 cup of black beans, Add to bowl.
9. Make dressing by combining lemon juice, olive oil, honey and basil. Mix well and set aside.
10. Cut kernels of cooked corn cobs when finished roasted. Add to bowl.
11. Add dressing to bowl, toss to coat.
12. Taste, add additional salt and pepper only if needed.
13. Recipe by: Frank Mastrandrea (source: https://lightenupblog.com/roasted-corn-zucchini-black-bean-salad/)