Summer Vegetable Salad
 
Prep time
Total time
 
Author:
Recipe type: Soups, Salads & Sandwiches
Makes: 5 lunch portions
Ingredients
  • 1 (10-ounce) bag frozen corn kernels, thawed (see tip)
  • 1 pint grape tomatoes, halved
  • 1 large zucchini, diced
  • ½ red onion, thinly sliced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Place all of the ingredients in a large serving bowl, and toss to combine.
  2. Cover, and refrigerate for at least 2 hours before serving.
[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Perfect Portion Summer Vegetable Salad

HELPFUL TIP: You can also make this with 3 ears of fresh corn, boiled for just 4 minutes and cooled completely before removing the kernels from the cobs to prepare the salad.
Serving size: ½ cup Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/06/summer-vegetable-salad/