Return to Main Recipes Page/Return to Home Page

Zucchini, Tomato, and Corn Salad (P)
Source: Cooking Light Magazine
Serves: 4 to 6

1-1/2 lb. medium zucchini, julienned
1-1/2 tsp. salt
1 cup fresh corn (2 ears) or frozen corn
2 tablespoons lemon juice
1/2 tsp. sugar
1/4 tsp. black pepper
1/4 cup extra-virgin olive oil
8 oz. grape or cherry tomatoes (2 cups), halved
1/4 cup thinly sliced fresh basil

Working with 1 zucchini at a time, cut lengthwise in very thin julienne strips, turning zucchini and avoiding core. Discard core. Toss zucchini strips with 1 tsp. of salt and let drain in colander set over bowl. Cover and chill, 1 hour.

Gently squeeze handfuls of zucchini to remove excess water and pad dry with towels.

Cook corn in boiling water until tender, about 3 minutes. Drain, then rinse under cold water.

Whisk together lemon juice, sugar, pepper, and remaining salt in a large bowl, then add oil in a slow stream whisking. Add zucchini, corn, tomatoes and basil. Toss well.

Salad can be made ahead, adding dressing and basil at the end.

Posted by Fran Garfunkel

Nutritional Info Per Serving: N/A