These are vegetables you might only have tasted cooked — but eating them raw is a completely different experience! Try it. Just be sure you let the salad marinate in the fridge for an hour, since that’s going to give the vegetables a lot of flavor
Sharp knife (adult needed)
- fresh corn kernels from 2 ears of raw corn or 2 cups (thawed) frozen corn kernels
- 2 cups fresh green beans, the stem ends trimmed off, chopped into 1-inch pieces
- 1 medium zucchini, diced
- 1⁄4 cup herby vinaigrette, made with fresh mint
Put all the ingredients in the bowl and toss well.
Cover and refrigerate at least 1 hour and up to overnight. Taste the salad before serving, and add a pinch of salt or another splash of vinaigrette if it needs a flavor boost.