Zucchini and Corn Salad

Mar 24 2010 | by Susan Voisin | 4 Comments » |
Tags: Eat To Live, gluten-free

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Zucchini and Corn Salad

Recipe by: Susan Voisin

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

2 cups fresh or frozen corn kernels
1 small sweet onion, such as Vidalia (about 1/2 cup finely chopped)
1 pound zucchini (about 2 cups chopped)
1/2 medium red or green bell pepper (about 1/2 cup chopped), cut into bite-sized pieces
1 tomato, seeded and chopped
1-2 tbsp fresh basil, chopped
1-2 tsp. fresh oregano, chopped
1 clove garlic, minced or pressed
1/3 cup water
2/3 cup seasoned rice vinegar
1/2 tsp. black pepper

If the corn is frozen, put it into a colander and rinse thoroughly with cool water to begin defrosting. Drain well, and place the corn into a 2-quart or larger bowl. Add the other vegetables and the basil and oregano and mix well.

In a measuring cup or jar, combine the garlic, water, seasoned rice vinegar, and black pepper. Pour the dressing over the vegetables and stir to coat well. Refrigerate, covered, for 1 hour or up to 2 days. The zucchini will release moisture as the salad marinates. Lift out salad with a slotted spoon to serve.

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4 Responses to “Zucchini and Corn Salad”

1. 
   Sambola Says:

   April 7th, 2010 at 1:17 pm

   Susan, I just can’t tell you how much I enjoy your web-site and all the delicious recipes you share with everyone. I am eating your Chili Mac right now & it’s yummy! I’ll add more chipotle pepper to the next batch, but it’s so good with an avocado. I really appreciate everything you do and all the energy you put into website and blogging. Though I’m not much of a blogger I love reading all the comments and feedback people have. And that one about the okara who like I did had to look twice at that thinking I know she’s not talking about okra. And btw I did figure out what TVP stand for. I knew I had heard of it before, just never bought any of that textured vegetable protein stuff. Do you know of a brand that does NOT have the isolated soy protein in it? Or I should ask it this way…Is there a brand of TVP that Dr. John McDougall approves of? I know I would be safe with his recommendation.
2. 
   HealthConcernedVegan Says:

   August 10th, 2010 at 5:33 pm

   Sambola, It is my understanding that TVP is almost entirely made up of soy protein isolate–you cannot have TVP without out it. To get a similar textured product, you can freeze and then thaw tofu that is made with whole soy beans–it’s not as convenient but you won’t have to worry about eating a food that can be dangerous to your health. To add flavor you can thaw the tofu by boiling it in a broth. Or if you want a really strong taste, press the tofu, marinated it and then freeze it, and let it thaw naturally in your fridge.
3. 
   cassi Says:

   October 6th, 2010 at 2:05 am

   This is an excellent salad! One of my co-workers said she doesn’t like corn or zucchini, but she ate every bit I was willing to share. She asked for the recipe, too! I love it as well, but I already love all the ingredients .
4. 
   cassi Says:

   October 21st, 2010 at 12:37 am

   I made this for the first time about 3 weeks ago, and it is really awesome. My friend at work said she does not like corn or zucchini, and she has made it at least 3 times now. I have had to print the recipe 4 times for non-vegan, fast food eating friends! Go veggies – yay! I eyeball all my veggie quantities and double my garlic (I am a garlic addict). So simple yet so fabulous.

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