Corn and Zucchini Salad

Corn and Zucchini Salad
Corn and Zucchini Salad
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Rating: 0
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Rate this recipe!
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Servings
4 Servings
Servings
4 Servings
Corn and Zucchini Salad
Corn and Zucchini Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 Servings
Servings
4 Servings
Ingredients
  • 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
Servings: Servings
Units:
Instructions
  1. Microwave the Southwestern blend vegetables on high for 1 to 2 minutes to thaw.
  2. Put lime juice in a medium size bowl. Whisk in the oil and all of the seasonings until well blended.
  3. 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.
Recipe Notes

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

Nutrition Facts
Corn and Zucchini Salad
Amount Per Serving
Calories 123 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 127mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 6g 24%
Sugars 6g
Protein 5g 10%
Vitamin A 7%
Vitamin C 33%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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