Kristi Whitley

Healthy Living

Corn-Zucchini Salad

Staff of Delicious Living

Take advantage of incomparably sweet fresh corn and zucchini, widely available at this time of year. Cook more than you think you’ll need for one evening and serve this salad the next day.

Recipe Yield: 6 servings

Recipe Calories: 239

Recipe Ingredient Details:

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/2 red bell pepper, thinly sliced
1/4 cup finely chopped flat-leaf parsley


1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper (to taste)

Recipe Instructions: To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.

In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley. Cover and chill several hours or overnight.

At the picnic site, add dressing and toss well to coat.

Recipe Additional Notes:

PER SERVING: 239 cal, 46% fat cal, 13g fat, 2g sat fat, 0mg chol, 4g protein, 31g carb, 7g fiber, 32mg sodium 

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