Colorful Roasted Corn Salad recipe

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Ingredients

1 carrot, cut into small cubes
1 tablespoon olive oil
1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
1 small zucchini, quartered and thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper
1 stalk celery, diced

Nutrition Info

146 calories
carbohydrate: 20.5 g
cholesterol: : -
fat: 7.4 g
fiber: 2.4 g
protein: 2.7 g
saturatedFat: 1 g
servingSize: -
sodium: 210.7 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.

  2. Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.

  3. Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

Recipe Yield

6 servings

Recipe Note

I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.

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