Warm Corn and Squash Salad – 585 kilojoules

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  • 2 TBSP olive oil
  • 2 cups corn kernels
  • 2 yellow courgettes, halved and thinly sliced
  • 150 g  yellow grape tomatoes, halved
  • 1 TBSP balsamic or red wine vinegar
  • 1 tsp. dried basil
  • salt and pepper to taste
  • Garlic, optional

Heat olive oil in a medium-sized sauté pan over medium-high heat.  When oil is hot, add corn kernels and courgette slices.  Sauté until vegetables are tender but still crisp.  Transfer corn and squash to a salad bowl.  Add tomatoes, vinegar, basil, salt and pepper, and toss well.

Per serving

Kilojoules:  585 kJ
Protein: 3 g
Fat:  8 g
Carbohydrate:  17 g
Fiber:  2 g

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en-ZA | 2017/07/28 07:15:45 AM | NAMP2HLASPX01