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    You are in: Home / Recipes / Corn and Zucchini Salad Recipe
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    Corn and Zucchini Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookbook Debi's Note:

    For years it' been a favorite colorful salad I can prepare ahead of time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, toss corn, zucchini, red pepper, chilies and onion.
    2. 2
      In a jar with tight-fitting lid, combine remaining ingredients; shake well.
    3. 3
      Pour over the salad and stir gently.
    4. 4
      Chill for several hour or overnight.

    Ratings & Reviews:

    • on July 23, 2009

      55

      Made for Farmer's Market Tag Summer 2009. This is an excellent salad. I've been looking for salads to serve other than the normal lettuce salad. A friend from work gave me some small zucchini and this recipe was perfect. I did only make half. DD turned her nose up at it and DH couldn't stop eating it. Loved the combination of lime juice and cumin. Instead of the canned green chiles, I used a seeded and chopped jalapeno as that is what I had on hand. I also like the fact that this doesn't have a mayo based dressing which makes it perfect for a picnic! Thanks for posting this Debi!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn and Zucchini Salad

    Serving Size: 1 (213 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.4
     
    Calories from Fat 173
    58%
    Total Fat 19.2 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 449.8 mg
    18%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 4.5 g
    18%
    Sugars 4.0 g
    16%
    Protein 5.2 g
    10%

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