Picnic Corn-Zucchini Salad

Sharon123's Note:

Cook more than you think you’ll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 6

• 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)
• ½ red bell pepper , thinly sliced
• ¼ cup finely chopped flat leaf parsley

Dressing

• ¼ cup fresh lime juice
• 1 teaspoon Dijon mustard
• 1⁄3; cup extra virgin olive oil
• salt and pepper , to taste

Directions:

1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
2. Pour into a lidded container.
3. In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
4. Cover and chill several hours or overnight.
5. When ready to serve, add the dressing and toss well to coat. Enjoy!

Reviews

[Chef #870094]

Great salad! Everyone at our picnic loved it. Fresh, satisfying and delicious---and so simple. Perfect summer salad. Thank you for posting.

[Beth_146]

Great salad for garden surplus! I've made this a couple times and it works great with cilantro, too.

[Sherri at the Beach]

Loved it. Simple, fresh and delicious. I used frozen corn as our fresh isn't in yet. I too increased the mustard to one tablespoon and added one tablespoon of reduced sodium soy sauce as I felt it needed a little something.