Description
A vibrant salad of roasted vegetables with a creamy dressing.
Ingredients
Scale
- 3 medium zucchinis, chopped into chunks
- 3 ears corn, husks on
- 1 tbsp olive oil
- ½ cup toasted walnuts
- ⅓ cup crumbled cotija cheese
- 1 (15 oz) can black beans, drained and rinsed
- Kosher salt and black pepper, to taste
- For the Green Goddess Dressing:
- ½ cup raw cashews (soaked in boiling water for 30 mins)
- 1 bunch fresh cilantro (tender stems ok)
- ½ bunch fresh parsley (~1 cup, tough stems removed)
- 1 bunch fresh basil
- 2 tbsp whole capers
- 2 cloves garlic
- ¼ cup olive oil
- Juice of ½ lemon
- 1 tsp honey
- ½ tsp lemon zest
- ¾–1 tsp kosher salt
- Freshly ground black pepper
- ¼–⅓ cup water, to thin
Instructions
- Start by preheating your oven to 450°F (230°C). On a large baking sheet, place the chopped zucchini on one half. Toss the zucchini with olive oil, kosher salt, and freshly ground black pepper, ensuring each piece is well-coated. On the other half of the baking sheet, place the whole corn, husks on.
- Roast the zucchini and corn in the preheated oven for about 20 minutes. After 20 minutes, remove the zucchini to prevent over-roasting while leaving the corn to continue roasting for an additional 15 minutes.
- Once done, remove the corn from the oven and allow it to cool slightly. Once cool enough to handle, carefully remove the husks and silk. Cut the kernels off the cob and place them into a large bowl. Add in the roasted zucchini, toasted walnuts, and drained black beans. Wait for the vegetables to cool completely before folding in the crumbled cotija cheese.
Notes
Ensure that cashews are soaked for at least 30 minutes for a smoother dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
Nutrition
- Calories: 300 kcal
- Sodium: 400 mg
- Protein: 8 g