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Corn Salad

Corn Salad

Sunset APRIL 1998

  • Yield: Makes 4 servings

Ingredients

  • 1/4 cup cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon hot sauce (or to taste)
  • 1/4 teaspoon ground cumin
  • 2 cups thawed frozen corn
  • 1 cup chopped zucchini
  • 1/2 cup chopped green onions

Preparation

Combine 1/4 cup cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon each sugar, olive oil, and minced garlic; 1/4 teaspoon hot sauce (or to taste); and 1/4 teaspoon ground cumin. Mix with 2 cups thawed frozen corn, 1 cup chopped zucchini, and 1/2 cup chopped green onions.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 16%
  • Protein: 3.1g
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Carbohydrate: 21g
  • Fiber: 2.2g
  • Sodium: 104mg
  • Cholesterol: 0.0mg
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