Zutaten für Corn And Zucchini Salad
- Frozen Corn
- 2 cups diced zucchini
- Sweet Red Pepper
- 1-2 jalapeños, minced (to taste)
- 1/2 cup diced red onion
- Olive Oil
- Fresh Lime Juice
- Cider Vinegar
- Ground Cumin
- Salt
- Pepper
- Garlic Salt
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Zubereitung von Corn And Zucchini Salad
- Combine 2 cups of fresh corn kernels (cut from about 2 ears), 2 cups diced zucchini, 1 red bell pepper (diced), 1/2 cup diced red onion, and 1-2 jalapeños (minced, to taste) in a large bowl. Gently toss to combine.
- In a separate jar with a tight-fitting lid, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Secure the lid and shake the jar vigorously to emulsify the dressing.
- Pour the dressing over the corn and zucchini mixture. Stir gently to coat all the vegetables evenly.
- Cover the bowl and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
16g
Fat
13g
Carbs
10g
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