A bright vegetable salad bursting with flavor and perfect for summer or fall gatherings.
Ingredients
1 Red Tomato
1 Yellow Tomato
1 Orange Tomato
½ C. Cucumber, diced
1 C. Eggplant, cubed
1 C. Squash, cubed
½ C. Sweet Yellow Corn Kernels
2 T. White Wine Vinegar
1½ T. Avocado Oil (or Extra Virgin Olive Oil)
Salt and Pepper
Instructions
Add ½ T. oil to a skillet and saute eggplant, squash and corn until tender, about 3-4 minutes. You can use fresh corn or buy flash frozen organic corn. Once cooked, remove from heat and let cool.
Combine tomatoes, cucumbers, 1 T. oil, and vinegar in a bowl. Once the sauteed vegetables have cooled to room temp, add them as well.
Season with salt and pepper and enjoy!
Nutrition Information
Serving size: 1 (of 4) Calories: 87
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/09/tri-color-tomato-salad-recipe.html