Corn-Zucchini Salad
Adapted from Delicious Living magazine by Sharon123
15 min | 15 min prep
6 -8 servings
6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, very 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
Dressing:
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
salt and pepper, to taste
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!
© 2007 Recipezaar
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Topic: Corn-Zucchini Salad (Read 4787 times)
