Zucchini, Corn, and Bean Salad
This Zucchini, Corn and Bean Salad makes the perfect summer side dish! With no mayo, it's great for picnics and potlucks.
Servings 6
Calories 286kcal
Ingredients
- 2 tbsp lime juice fresh
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- salt and pepper
- ½ cup red onion finely chopped
- ¼ cup cilantro fresh
- 2 serrano chilies stemmed, seeded, and finely chopped
- 1 clove garlic minced
- 15 oz white kidney beans can, rinsed and drained
- 15 oz red kidney beans can, rinsed and drained
- 3 zucchini diced
- 2 ears corn kernels cut from the cob
Instructions
- In a medium bowl, whisk together the lime juice, vinegar and oil. Season with salt and pepper. Add the rest of the ingredients and stir to combine. Taste and adjust the seasonings.
Notes
Can substitute yellow squash for the zucchini.
Leave the seeds in the peppers if you want a little more heat.
Nutrition
Calories: 286kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 876mg | Fiber: 10g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 42.7mg | Calcium: 62mg | Iron: 4.2mg