Zucchini Corn Salad
This Zucchini Corn Salad is gluten-free and dairy-free! And it can easily be made low-nickel if you use fresh corn instead of canned corn.
Servings: 4
Calories: 214kcal
Cost: $2.50
Ingredients
- 2 cup cooked corn (can be canned but if making this recipe low-nickel then use fresh or frozen corn)
- 2 medium zucchini, diced
- 1/4 cup extra virgin olive oil
- 1/2 cup lemon juice
- 1 tbsp dijon mustard
- salt and pepper to taste
Instructions
- In a bowl combine 1 cup cooked corn with 1 medium chopped zucchini.
- In another small bowl, combine the oil, vinegar, mustard, salt, and pepper to make the dressing.
- Combine the dressing with the vegetables and mix to coat the vegetables evenly
- Serve and enjoy, or store in the fridge for up to 3 days.