Healthy Recipes

Corn, Tomato and Zucchini Salad

Enjoy the last bit of summer's best produce with this light and fresh salad recipe.     

Yields 4 Servings


  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 2 large zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh lemon or lime juice
  • 1½  tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup slivered fresh basil leaves
fresh corn and tomatoes

Nutrition Facts
Servings Per Recipe   4

Amount Per Serving:

Calories   142
Total Fat   6.1 g
Total Carbohydrate   22.6 g
Dietary Fiber   4.3 g
Protein   4.4 g


Whisk the lemon/lime juice, olive oil, salt and pepper in a small bowl until smooth. 

In a larger bowl, combine the corn, zucchini and tomatoes. Pour the dressing over the mixture and toss to coat. Refrigerate for at least one hour. Add the fresh basil before serving. 


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