Curried Corn, Zucchini and Bell Pepper Salad

Recipe by evelynathens
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine oil, curry powder and garlic in small skillet.
  • Stir over medium-low heat until fragrant, about 5 minutes.
  • Cool completely; discard garlic.
  • Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
  • Stir in curry mixture (can be prepared 1 day ahead).
  • Grill or bbq peppers until charred and blackened on all sides.
  • Put into a plastic bag, close, and steam for 10 minutes.
  • Peel and seed.
  • Cut into ¼ inch wide strips.
  • Brush zucchini with 2 tblsps olive oil.
  • Grill or bbq until brown and tender, about 4 minutes per side.
  • Cool slightly.
  • Cut into ½ inch pieces.
  • Boil corn until tender, drain well.
  • Place corn, peppers, zucchini and onion in large bowl.
  • Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).
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