Zucchini and Corn Salad with a delicious 5 ingredient vinaigrette dressing!
This salad is super refreshing and the light dressing compliments the flavors so well. If you have zucchini in the fridge and feel like making something NEW and fun with them here is your chance. 😉
I made an easy dressing for this salad – honey, red wine vinegar, juice and zest of 1 lime, chili powder, garlic powder and red pepper chili flakes (totally optional, omit if you are not a fan of spicy things!).
I showed how to make this salad on KMPH FOX 26 and also made it for a cooking class at Whole Foods in Fresno and it was a total hit both times. It would pair nicely with shrimp, chicken or even salmon! As the weather here in Fresno gets into the 100s, it’s salads like this I need to keep on hand! Keep the dressing onside so the integrity of the salads remains! Zoodles hold a lot of water so adding the dressing before you plan on eating it can just cause it to become soggy.
This salad is…
Easy to make
Zucchini & Corn Salad w/ Honey Lime Vinagrette
Full of flavor and fresh ingredients!
- 1 Zucchini, fresh spiralized
- 1 15 oz. can corn
- 1/4 cup cherry tomatoes cut in half
- 1 15 oz. can Kidney beans, low-sodium rinsed and drained
- flat leaf parsley garnish
- Optional: feta cheese
For the vinaigrette
- 1/2 Tbsp. red wine vinegar
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- salt and pepper to taste
- zest and juice of 1 lime
- 1 tsp. honey
- red pepper chili flakes (optional)
Bring a large pot of water to a rolling boil. Cook corn for 5 minutes, then remove from water. Let cool and cut corn off of the cob.
Using a spiralizer, spiralize your zucchini using the smallest blade. Toss together with corn in a medium-large sized bowl. Gently mix in tomatoes and kidney beans.
In a small bowl, whisk together all ingredients for the dressing. Pour over zucchini/corn and toss until evenly coated. Use parsley for garnish.