Summer Vegetable Salad
Prep time
Total time
Recipe type: Soups, Salads & Sandwiches
Makes: 5 lunch portions
  • 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
  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.
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