Recipe by Lynn Fredericks, FamilyCook Productions

Serves 4

INGREDIENTS

· 1 medium zucchini

· 1 ear sweet corn (raw or quickly blanched for 1 minute)

· 1 can (15 ounces) of Goya small white beans or white cannellini beans cut in half, drained and rinsed

· 15 grape or cherry tomatoes halved, or 2 vine ripe tomatoes

· 5 sprigs fresh basil (about 20 leaves)

· 2 tablespoons olive oil

· 1 lemon

· Salt and pepper Special Equipment Asian shredding tool (available at Asian markets and online) or grater

METHOD

1. Shred the zucchini using a shredding tool or a grater, using the setting for the largest-size pieces. Place shredded zucchini in a large mixing bowl.

2. Slice the bottom of the corn off the cob, and stand flat. Slice the kernels off the fresh ears of corn and add to the bowl.

3. Add the drained beans to the bowl. Mix well.

4. Slice cherry tomatoes in half or chop larger tomatoes, add to bowl.

5. Remove the basil leaves from the stems. Chiffonade the leaves and add to the bowl.

6. Measure and add the olive oil. Squeeze the lemon over the bowl and mix well. Add salt and pepper. Serve and enjoy.

7. Shred the zucchini using a shredding tool or a grater, using the setting for the largest-size pieces. Place shredded zucchini in a large mixing bowl.

8. Slice the bottom of the corn off the cob, and stand flat. Slice the kernels off the fresh ears of corn and add to the bowl.

9. Add the drained beans to the bowl. Mix well.

10. Slice cherry tomatoes in half or chop larger tomatoes, add to bowl.

11. Remove the basil leaves from the stems. Chiffonade the leaves and add to the bowl.

12. Measure and add the olive oil. Squeeze the lemon over the bowl and mix well. Add salt and pepper. Serve and enjoy!