Hey guys! Happy almost summer! I love this time of year when everyone’s heading outside and attending BBQs, enjoying time with family and friends, loving the sunshine and beaching it. This doesn’t mean you have to throw all of your good efforts for healthy eating out the window, though. There are many options that you yourself can bring to a BBQ or gathering to know that you have some control over what you are going to eat! I created this Fiesta Zucchini & Corn Salad that’s refreshing, flavorful, and a crowd pleasure for all types of eaters. It’s full of plant based protein, fiber, antioxidants and phytonutrients.
Add this to your BBQ plate this weekend for Father’s Day to boost your veggie intake and you’ll naturally eat less, as fiber fills your stomach on much less calories. It’s always a great rule of thumb to aim for half of your plate vegetables. #veggielove. This will also mean a happy tummy for you too with smooth digestion and a slimmer waistline.
I always try to go for the green leafy salads, too, as they’re filled with fiber and vitamins A, E, C, K, iron, potassium and more. Eating a heaping plate of zoodles is hydrating for your cells and skin on hot summer days, and the boost of Vitamin C from the citrus will keep you feeling up to par.
IT’S A FIESTA!
This Fiesta Zoodle & Corn Salad is comprised of only 7 ingredients (plus spices) and takes less than 15 minutes to make.
Filled with goodness like:
organic corn
zucchini
Black beans
red onion
cilantro
lime
olive oil
cumin, garlic powder, paprika
Now – for this festive summer recipe:
- 1 cup of frozen organic corn
- 1 zucchini
- 1 can of low sodium black beans, drained and rinsed
- 1/4 red onion, diced small
- 1 lime, extra for garnish
- 1/4 cup fresh cilantro, chopped
- 1 tsp. extra virgin olive oil
- 1/2 tsp. ground cumin
- 1 tsp. garlic powder
- sea salt and pepper to taste
- Start by boiling the corn in 2 cups of water over high heat, bring to a rolling boil for about 7-8 minutes or until corn is tender.
- Meanwhile, drain and rinse the black beans and place in large bowl. Spiralize the zucchini and add to bowl with black beans.
- Dice red onion and add to bowl along with spices, cilantro, salt and pepper.
- When corn is done cooking, let cool for about 10 minutes, or overnight to let it completely cool.
- Add corn to the bowl along with the juice from 1 lime and olive oil. Toss all to combine. Garnish with extra lime slices.
- *I recommend using a spiralizer for the zucchini, but if you don't have one, julienne the zucchini into strips or medium dice.
- *If you are saving this for later, I recommend adding the olive oil right before serving to avoid the zucchini becoming soggy.
Have you visited the new online shop? Check out the Fresh Reset 5 Day Meal Plan – a plant based, Dietitian designed plan to get you back on track.
+ Sign up to work with me virtually – online counseling available! Not sure what you’re ready for? Contact me for any initial questions or concerns.
Have an amazing day!
