Late Summer Vegetable Salad

It doesn't always happen, but sometimes I will cook some fresh corn on the cob and actually have a few cobs left. This is what I made with the leftovers I'd cut off the cob. It kept well in the fridge for about 3 days and was actually tastier the next day, making it perfect to pack in lunches.  Roll it up with some rotisserie chicken in a tortilla and you have a meal!

Late Summer Vegetable Salad

3 fresh ears corn on the cob, cooked and cut off cob

3 small zucchini, cubed

2 medium tomatoes, seeded and chopped

2 avocado, cubed

1 can chickpeas, drained

Juice of 1 lime

2 T. apple cider vinegar

1/4 c. honey

1/4 c. olive oil

1 t. salt

pepper to taste

Heat 1 T. olive oil in small skillet over medium heat.  Saute zucchini until lightly browned and softened, about 8-10 minutes.  During the last 2 minutes, add corn. Remove from heat and cool. Transfer to bowl and mix together with tomato, avocado and chickpeas.

Whisk together lime juice, apple cider vinegar, honey, oil, salt and pepper. Pour over the salad, stirring to coat. Chill for about an hour in the fridge before serving.