Corn Chili Zucchini Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
- 5 Medium Ears Of Corn, Blanched & Corn Cut Off Of Cobs- 2 Small Zucchini, Diced- 8 Ounces (About 4 Medium) Chilies, Roasted, Skin Off, Diced- 1/2 Large Red Onion, Diced- 1/4 Cup Olive Oil- 3 Ounces Lime Juice- 3 Tablespoons Cider or Red Wine Vinegar- 1.5 Teaspoons Granulated Garlic- 1/2 Teaspoon Salt- 1 Teaspoon Cumin Powder- 1/2 Teaspoon Black Pepper- 1 Teaspoon Sugar
In a large bowl, combine corn, zucchini, chilies, and onion.
In a separate bowl, add remaining ingredients (spices, oil, vinegar) and mix well.
Pour the liquid/spice mix over the corn mixture and toss to coat.
Store in a covered container in refrigerator for at least 3 hours before serving.
Makes 8 Servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PATTIJOHNSON.
In a separate bowl, add remaining ingredients (spices, oil, vinegar) and mix well.
Pour the liquid/spice mix over the corn mixture and toss to coat.
Store in a covered container in refrigerator for at least 3 hours before serving.
Makes 8 Servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PATTIJOHNSON.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 177.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.4 g
- Protein: 2.3 g
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