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Corn and Zucchini Salad
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Course
Salad
Servings
6
servings
Calories
58.4
kcal
Ingredients
1x
2x
3x
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.
Keyword
corn, zucchini
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