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Zucchini, Tomato, and Corn Salad

Zucchini, Tomato, and Corn Salad
Zucchini, Tomato, and Corn Salad might be just the side dish you are searching for. This recipe serves 4. One serving contains 199 calories, 4g of protein, and 15g of fat. If you have pepper, cherry tomatoes, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
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ZucchiniZucchini
2
Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
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ZucchiniZucchini
SaltSalt
Equipment you will use
ColanderColander
BowlBowl
3
Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
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ZucchiniZucchini
WaterWater
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Paper TowelsPaper Towels
4
Cook corn in a small saucepan of boiling water until tender, about 3 minutes.
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WaterWater
CornCorn
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Sauce PanSauce Pan
5
Drain, then rinse under cold water and pat dry.
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WaterWater
6
Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking.
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Lemon JuiceLemon Juice
PepperPepper
SugarSugar
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
7
Add zucchini, corn, tomatoes, and basil and toss well.
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TomatoTomato
ZucchiniZucchini
BasilBasil
CornCorn
DifficultyHard
Ready In45 m.
Servings4
Health Score14
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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