Corn and Squash No-Cook Cookout Salad

10 minutes totalMakes 4 to 6 servings
Crunchy and packed with color, this no-cook salad counters the charred meats and hatch-marked vegetables of a summer cookout. Best of all, it can hang outside all day without getting soggy.


3 ears corn, shucked with kernels sliced off

¾ lb summer squash

1 can black beans

1 lb tomatoes

3 jalepeños, diced

3 tsp ground coriander

1 cup cilantro, leaves roughly chopped

1 cup parsley, leaves roughly chopped

1 lemon, juiced

Olive oil

6 to 8 oz feta cheese

Step 1

In a large bowl, combine the corn, squash, beans, tomatoes, jalapenos, herbs, coriander and feta cheese. Mix with a spoon.

Step 2

Add 3 to 4 tablespoons of olive oil and the lemon juice. Stir, season with salt and pepper and adjust to taste!