Summery raw corn and zucchini salad

SUMMERY RAW CORN AND ZUCCHINI SALAD


14 oz. container raw corn kernels cut from the cob (approximately 2 ½ cups)

1 large zucchini, diced (between ¼ - ½")

¼ oz. fresh Italian parsley, leaves only, finely chopped (about 3-4 tsp.)

1 tbsp. Extra Virgin Olive Oil

1 tbsp. freshly squeezed lime juice (from about ½ of a lime)

¼ tsp. freshly ground Sea Salt

¼ tsp. freshly ground Black Peppercorns


In a medium-sized mixing bowl, combine first three ingredients; toss together. Drizzle oil and juice over salad, season with salt and pepper and toss to combine.

For extra punch of color, you can add other vegetables such as diced red or orange bell peppers.