Cooking spray
1 cup corn kernels, fresh or frozen and thawed
3 tablespoons extra-virgin olive oil, divided
2 tablespoons white balsamic vinegar
1 1⁄2 teaspoons minced shallot
1 small clove garlic, minced
1 15-ounce can white cannelli (or red) kidney beans, rinsed and drained
1⁄2 zucchini squash, diced
1⁄2 yellow bell pepper, cored and diced
1⁄2 red bell pepper, cored and diced
1⁄2 cup diced Mexican Oaxaca cheese (or fresh mozzarella)
1⁄4 cup chopped chives
1⁄4 cup packed basil leaves, cut into thin ribbons
Salt and freshly ground pepper
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
Place corn kernels in a small bowl and toss with 1⁄2 tablespoon of oil. Scatter corn on prepared baking sheet and roast for 15 minutes. Remove from oven and set aside.
Whisk together remaining 2 1⁄2 tablespoons of oil with vinegar, shallot, and garlic in a large salad bowl. Add roasted corn to bowl along with beans, zucchini, yellow and red bell peppers, cheese, chives, and basil. Gently toss to mix. Season with salt and pepper to taste. Gently toss again and serve.
Nutrition Score per serving:
(1 1⁄4 cups): 274 calories, 122 mg calcium, 32 g carbs, 15 g fat