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This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish. Slideshow:  Vegetable Side Dishes 

Todd Porter and Diane Cu
August 2014

Gallery

Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
15 mins
Yield:
4 to 6
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Ingredients

Salad
Vinaigrette

Directions

Instructions Checklist
  • Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.

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  • Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.

  • In a bowl, whisk together the vinaigrette ingredients.

  • After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.

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