Picnic Corn Zucchini Salad Recipes

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ZUCCHINI CORN SALAD



Zucchini Corn Salad image

Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!

Provided by Katya

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 14

4 ears sweet fresh corn, cooked + kernels cut from cob
1 large red bell pepper, finely chopped
2 cups finely chopped zucchini, about 1 medium
1/2 cup finely chopped red onion
1/2 bunch fresh cilantro, chopped
1/2 cup crumbled feta cheese
2 Tbsp. sour cream
2 Tbsp. mayonnaise
2 Tbsp. olive oil
1/2 lime juiced (about 1 Tbsp.)
1/2 tsp. ground cumin
1/2 tsp. chili powder
Kosher salt and fresh black pepper
Optional: 2 tsp. honey

Steps:

  • In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
  • In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
  • Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.

Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg

ZUCCHINI, TOMATO, AND CORN SALAD



Zucchini, Tomato, and Corn Salad image

Categories     Salad     Tomato     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Lemon     Basil     Corn     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 pounds medium zucchini
1 1/4 teaspoons salt
1 cup fresh corn kernels (cut from 2 ears)
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

Steps:

  • Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
  • Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
  • Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
  • Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
  • Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.

PICNIC CORN-ZUCCHINI SALAD



Picnic Corn-Zucchini Salad image

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.

Provided by Sharon123

Categories     Corn

Time 15m

Yield 6-8

Number Of Ingredients 9

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
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste

Steps:

  • 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!

Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7

PICNIC ZUCCHINI BEAN SALAD



Picnic Zucchini Bean Salad image

This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 5 cups.

Number Of Ingredients 8

3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons vinegar
1-1/2 teaspoons garlic salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition Facts :

CORN AND ZUCCHINI SALAD



Corn and Zucchini Salad image

Make and share this Corn and Zucchini Salad recipe from Food.com.

Provided by Cookbook Debi

Categories     Corn

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (16 ounce) packages frozen corn, thawed
4 small zucchini, diced
1 large sweet red pepper, diced
2 (4 ounce) cans choppped greeen chilies, drained
1 medium onion, chopped
2/3 cup olive oil or 2/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 -2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

  • In a bowl, toss corn, zucchini, red pepper, chilies and onion.
  • In a jar with tight-fitting lid, combine remaining ingredients; shake well.
  • Pour over the salad and stir gently.
  • Chill for several hour or overnight.

Nutrition Facts : Calories 296.5, Fat 19.2, SaturatedFat 2.7, Sodium 449.9, Carbohydrate 32, Fiber 4.6, Sugar 4.1, Protein 5.2

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