Corn-Zucchini Salad
A good potluck dish!
Adapted from Delicious Living magazine.
6 - 8 servings
Ingredients:
6 ears cooked corn, kernels removed from cob (about 4 cups kernels)**
2 small zucchini, very thinly sliced
1/2 bunch scallions, thinly sliced (white and green parts)
1/2 red bell pepper, thinly sliced
1/4 cup finely chopped flat leaf parsley*
Dressing:
1/4 cup fresh lime juice (lemon juice is not as tasty!)
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Directions:
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.
When ready to serve, add the dressing and toss well to coat. Enjoy!
*can be made with cilantro, if you prefer.
**if fresh corn is not available, you can substitute uncooked, thawed, frozen corn. Canned corn is too mushy for this recipe.
© 2008 Recipezaar
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Topic: Corn-Zucchini Salad (Read 2370 times)
