With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey
Calico Corn Salad
Calico Corn Salad
Prep Time
10 min
Yield
10 servings
Ingredients
- 2 packages (16 ounces each) frozen corn, thawed
- 4 small zucchini, finely chopped
- 1 large sweet red pepper, finely chopped
- 2 cans (4 ounces each) chopped green chiles, drained
- 1 medium onion, chopped
- 2/3 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons cider vinegar
- 2 to 2-1/2 teaspoons ground cumin
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
Directions
- In a large bowl, combine the corn, zucchini, red pepper, chiles and onion.
- In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.
Nutrition Facts
3/4 cup: 191 calories, 15g fat (2g saturated fat), 0 cholesterol, 494mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 2g protein.
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