Corn-Zucchini Salad
Take advantage of incomparably sweet fresh corn and zucchini, widely available at this time of year.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Airtight container
- Spoon
- Colander
- Stove
- Saucepan
- Tongs
- Plastic wrap
- Serving bowl
- Refrigerator
Ingredients
- 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
- pepper
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