Corn and Zucchini Salad

Lesley Baradel
Corn and Zucchini Salad
Corn and Zucchini Salad

Corn and Zucchini Salad

No ratings yet
Course Salads, Side Dishes
Servings 4 Servings
Calories 123 kcal


  • 1 bag frozen Southwest blend vegetables (corn,beans, peppers, onions), 12-oz
  • 1 lime, juiced
  • 1 Tbsp extra-virgin olive oil
  • ¼ cup green onions, sliced
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp ground black pepper
  • ¼ tsp paprika
  • ¼ tsp kosher salt
  • ¼ tsp dried oregano
  • 1 large zucchini, sliced


  • Microwave the Southwestern blend vegetables on high for 1 to 2 minutes to thaw.
  • Put lime juice in a medium size bowl. Whisk in the oil and all of the seasonings until well blended.
  • Add the Southwest blend vegetables and zucchini to the bowl with the dressing. Toss well to coat the vegetables evenly. Chill until ready to serve.


Make Ahead:  This dish could be made the night before  or  in the morning and refrigerated until ready to use


Calories: 123kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 127mgFiber: 6gSugar: 6g
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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