7 squash corn summer salad Recipes

ripe tomato, chopped, zucchini, sliced very thin (i use mandoline), yellow squash, sliced very thin, ear fresh corn , kernels removed, green onions, sliced thin (or use chives or red onion), red bell pepper, sliced thin (or green ) (optional), fresh basil, chopped, fresh oregano, chopped, fresh thyme, chopped, fresh parsley, chopped, goat cheese, crumbled (or use feta or cheese of choice or leave out), red wine vinaigrette (or to taste)

coarse salt (i use sea salt), gemelli or other pasta (i used farfalle), extra virgin olive oil, red onion, cut into 1/4-inch dice, garlic cloves, minced, carrot, cut into 1/2-inch dice, zucchini, cut into 1/2-inch dice (i also added a summer squash, cut into 1/2-inch dice), green beans , cut into 1-inch pieces, corn kernels, cut from 1 ear , or defrosted (i used defrosted), freshly ground black pepper, baslamic vinegar, cannellini beans, rinsed and drained, tomatoes , coarsely chopped - use whatever variety is fresh - i used grape, handful chopped fresh basil

yellow squash, ears of sweet corn, onion, garlic, fresh dill, greek yogurt (note : adjust the yogurt volume based on the amount of veggies that will end up in the salad. the yogurt should lightly coat all the ingredients not drown them. the veggies will release liquid that will thin out the sauce, so restrain the urge to go heavy on the yogurt.)

zucchini , julienned (1-inch long), yellow squash , julienned (1-inch long), corn kernel (fresh-about 2 ears ), red pepper , julienned (1-inch long), red onions, finely chopped, flat leaf parsley, chopped, fresh basil, finely chopped, fresh orange juice, fresh lime juice, extra virgin olive oil, honey, red wine vinegar, salt, black pepper

chopped summer squash , and or zucchini, chopped broccoli, tomatoes, seeded and chopped (2/3 cup), sliced button mushroom (optional), corn kernels (canned or frozen is fine ), chopped roasted red pepper, chopped pitted kalamata olives or 2 tbsp ripe olives, chopped green onions (white and green parts ), snipped fresh flat-leaf parsley (basil would be great too) or 2 tbsp regular parsley (basil would be great too), fat-free italian salad dressing (i prefer a balsamic vinaigrette), cooked cannellini beans, rinsed and drained, pita pockets