Rainbow Roasted Corn Salad

Step 1

Start by putting the carrot in a microwave-safe bowl with about a cup of water. Microwave it on high for around a minute until it's just tender but still a bit crisp, then drain off the water. Next, heat a tablespoon of oil in a skillet over medium-high heat. Toss in the corn and cook it for 3 to 5 minutes until it's warmed through. Add the zucchini and cook everything together for another couple of minutes until the zucchini is tender but still has a bit of bite. Once the veggies are done, transfer them to a large bowl and let them cool down a bit. While that’s happening, whisk together olive oil, honey, lemon juice, a splash of water, and some salt and pepper to make a simple dressing. Finally, mix the dressing with the carrot, corn, zucchini, and celery. You can either chill the salad in the fridge or serve it right away at room temperature.