Easy Zucchini Corn and Tomato Salad is the perfect side dish for any summer meal or bbq! This recipe is inexpensive and super easy to make!
Easy Zucchini Corn and Tomato Salad
This simple recipe for zucchini corn and tomato salad will teach you how to make a tasty side dish without having to spend hours in the kitchen! This salad is great for summer because it’s light and easy to make. It tastes amazing and has a nice crunch! This recipe will be perfect for your next cookout or BBQ, but can also be served as a side dish at dinner.
This recipe is gluten-free as written, but you should always check your labels to be sure since gluten hides in many places and different brands label things differently. Here’s how to make it.
Yield: 4-6 servings
Prep Time: 5 min
Cook time: 10 min
Total Time: 15 min
Equipment Needed
- large mixing bowl
- small mixing bowl
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Salad ingredients
- 2x 14.75 oz cans of fire roasted corn
- 3 medium zucchini (rinse and remove ends of each)
- 1 Yellow squash ( rinse and remove ends of each )
- 1 pint cherry tomatoes (each cut in half)
Dressing Ingredients
- 4 tbsp white wine vinegar
- 2 tbsp extra virgin oil
- 1 tbsp pure honey
- 1 tbsp lime juice
- ⅓ cup chopped fresh basil
- salt to taste
- black pepper to taste
Instructions
Salad Instructions
Drain the corn and place it in a large bowl.
Rinse the zucchini and squash, pat dry.
Dice the zucchini and squash into quarters.
Add to the bowl with the corn.
Rinse the tomatoes.
Cut each tomato in half.
Add to the bowl with the corn.
Stir to mix well.
Set aside.
Dressing Instructions
Add the vinegar, olive oil, honey, and lime juice to a small bowl and whisk to combine.
Immediately pour the dressing over the salad.
Stir to mix well.
Add the fresh basil.
Cover the salad with plastic wrap and place the salad in the fridge.
Allow the salad to sit in the refrigerator for at least 1 hour or until you are ready to eat.
Prior to serving, gently toss the salad to mix.
Add salt and pepper to taste.
Serve and enjoy!
I hope you enjoyed this easy Zucchini Corn and Tomato Salad recipe. This is a recipe that’s easy to make and will go great with any meal. This salad is perfect for summertime, but can be made any time of year. It’s healthy and delicious! The ingredients are simple and easy to find at the grocery store. If you try this recipe out, let us know in the comments below how it turned out or what changes you made.
Easy Zucchini Corn and Tomato Salad
Ingredients
- Salad ingredients
- 2x 14.75 oz cans of fire roasted corn
- 3 medium zucchini (rinse and remove ends of each)
- 1 Yellow squash ( rinse and remove ends of each )
- 1 pint cherry tomatoes (each cut in half)
- Dressing Ingredients
- 4 tbsp white wine vinegar
- 2 tbsp extra virgin oil
- 1 tbsp pure honey
- 1 tbsp lime juice
- ⅓ cup chopped fresh basil
- salt to taste
- black pepper to taste
Instructions
Salad Instructions
Drain the corn and place it in a large bowl.
Rinse the zucchini and squash, pat dry.
Dice the zucchini and squash into quarters.
Add to the bowl with the corn.
Rinse the tomatoes.
Cut each tomato in half.
Add to the bowl with the corn.
Stir to mix well.
Set aside.
Dressing Instructions
Add the vinegar, olive oil, honey, and lime juice to a small bowl and whisk to combine.
Immediately pour the dressing over the salad.
Stir to mix well.
Add the fresh basil.
Cover the salad with plastic wrap and place the salad in the fridge.
Allow the salad to sit in the refrigerator for at least 1 hour or until you are ready to eat.
Prior to serving, gently toss the salad to mix.
Add salt and pepper to taste.
Serve and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 156mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.