Picnic Corn Zucchini Salad Recipes
ZUCCHINI, TOMATO, AND CORN SALAD
Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
- Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
- Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
- Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
PICNIC CORN-ZUCCHINI SALAD
Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Corn
Time 15m
Yield 6-8
Number Of Ingredients 9
Steps:
- To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
- Pour into a lidded container.
- In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
- Cover and chill several hours or overnight.
- When ready to serve, add the dressing and toss well to coat. Enjoy!
Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7
PICNIC PASTA SALAD
I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it. -Luana Francis, Columbia Station, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
PICNIC ZUCCHINI BEAN SALAD
This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
Nutrition Facts :
CORN AND ZUCCHINI SALAD
Make and share this Corn and Zucchini Salad recipe from Food.com.
Provided by Cookbook Debi
Categories Corn
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, toss corn, zucchini, red pepper, chilies and onion.
- In a jar with tight-fitting lid, combine remaining ingredients; shake well.
- Pour over the salad and stir gently.
- Chill for several hour or overnight.
Nutrition Facts : Calories 296.5, Fat 19.2, SaturatedFat 2.7, Sodium 449.9, Carbohydrate 32, Fiber 4.6, Sugar 4.1, Protein 5.2
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#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #salads #vegetables #american #european #diabetic #picnic #vegan #vegetarian #italian #dietary #northeastern-united-states #corn #squash #to-go
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