Corn and Zucchini Salad
Ingredients
- 6 ears corn kernels removed from cob (about 4 cups kernels). Cook kernels for 1 minute in boiling water.
- 2 small zucchini cut into small cubes or thin slices
- 1/2 onion diced or thin half-moon slices
- 1/2 peppers red / orange bell peppers, thinly sliced or diced
DRESSING
- 1/4 cup lemon juice fresh juice from lemon or lime
- 1 teaspoon mustard
- 1/8-1/4 cup oil
- salt and pepper to taste
- optional chopped fresh herbs
Instructions
- To make dressing, mix lemon or lime juice and mustard together. Slowly beat in oil. Season with salt and pepper and herbs.
- Pour into a lidded container.
- In a medium bowl, toss together corn, zucchini, onions, and bell pepper.
- Cover and chill several hours or overnight.
- When ready to serve, add the dressing and toss well to coat.
Video
Nutrition Facts
Corn and Zucchini Salad
Amount per Serving
Calories
58.4
% Daily Value*
Fat
4.9
g
6
%
Saturated Fat
0.4
g
2
%
Sodium
13.5
mg
1
%
Potassium
147.4
mg
3
%
Carbohydrates
3.6
g
1
%
Fiber
0.8
g
3
%
Sugar
2.1
g
Protein
0.8
g
2
%
Vitamin A
389.2
µg
43
%
Vitamin C
24.3
mg
27
%
Vitamin K
5.5
µg
5
%
Calcium
8.4
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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