(6 ratings)
2
cups frozen yellow corn kernels (see Cook's note)
1 small sweet onion, such as Vidalia (for about 1/2 cup chopped)
1 pound (about 2 medium) zucchini (for about 2 cups chopped)
1 medium red bell pepper (for about 1 cup chopped)
1/2 cup cilantro leaves, loosely packed
1/3 cup water
1/3 cup granulated sugar
1/3 cup white wine vinegar (or red wine vinegar or cider vinegar)
2 tablespoons vegetable oil
1/2 teaspoon black pepper
1/2 teaspoon salt, or more to taste
Pour the corn 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. Peel
and finely chop the onion, and add it to the bowl.
Cut the zucchini into bite-size pieces and add to the bowl. Rinse and seed the bell pepper. Cut it into bite-size pieces and add to the bowl. Mince the cilantro leaves and add to the bowl.
In a 2-cup glass measure, microwave the water and sugar, uncovered on high, for 45 seconds. Whisk the mixture until the sugar dissolves. Whisk in the vinegar, oil, black pepper, and salt.
Pour the dressing over the vegetables and stir to coat well. Refrigerate, covered, for 1 hour or until ready to serve, up to 2 days. (The zucchini will release moisture the longer the salad marinates. Drain off excess liquid before serving, if desired.)
Cook's note: The flavor intensifies nicely after a couple of
days in the refrigerator. If you have an abundance of fresh corn, boil the ears
and cut off the kernels to use instead of the frozen corn.
Yield: 8 to 10 servings.
Approximate Values Per Serving: 100 calories (29 percent from fat), 4 g fat (1 g saturated), 0 mg cholesterol, 2 g protein, 18 g carbohydrates, 2 g dietary fiber, 134 mg sodium.
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