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Fresh Zucchini Corn Salsa

Allison Ruth
  • 40 minutes
  • Serves 8

INGREDIENTS

3

ears of corn on the cob, husks intact, or 2 cups frozen corn, thawed

10 oz

zucchini, approximately 2 medium, diced

15 oz

can black beans. drained

1 cup

diced tomatoes or halved cherry tomatoes

3 tbsp

fresh parsley, chopped

1/3 cup

red wine vinegar

1/4 cup

olive oil, plus 1 tablespoon, divided

1/2 tsp

salt

1/2 tsp

garlic powder