Corn-Zucchini Salad
  • 6ears cooked corn, kernels removed from cobabout 4 cups kernels
  • 2small zucchini, thinly sliced
  • 2bunches scallions, thinly slicedwhite parts only
  • 1/2 red bell pepper, thinly sliced
  • 1/4cup finely chopped flat-leaf parsley
  • 1/4cup fresh lime juice
  • 1teaspoon Dijon mustard
  • 1/3cup extra-virgin olive oil
  • Salt and pepperto taste
  1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container.
  2. 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 Notes
Nutrition Facts
Corn-Zucchini Salad
Amount Per Serving
Calories 239
% Daily Value*
Sodium 32mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 7g 28%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

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