Raw Corn and Zucchini Salad with Lime Vinaigrette

Photo: psfreeman

Recipe slightly adapted from Everyday Food by Mary Younkin, Barefeet in the Kitchen.

Yield: 6 servings
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Ingredients

  • 3 corn, kernels removed from the cob
  • 1 medium Italian zucchini, thinly sliced and cut bite size
  • 1 small Mexican Grey zucchini (substitute Italian if unavailable), thinly sliced and cut bite size
  • 2 tablespoon(s) fresh lime juice
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) chopped cilantro, adjust more or less to taste (use Italian parsley as a substitution)
  • 1/2 teaspoon(s) kosher salt, adjust to taste
  • 1/8 - 1/4 teaspoon(s) black pepper, adjust to taste

Preparation

  1. Place the corn and the zucchini in a bowl and set aside. Combine the lime and the oil and whisk to combine. Drizzle over the vegetables in the bowl and toss gently to thoroughly coat. Add the cilantro, salt and pepper and toss again. Taste and adjust as desired. Serve at room temperature or refrigerate until ready to serve.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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Raw Corn and Zucchini Salad with Lime Vinaigrette Recipe at a Glance
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