Corn and Tomato Salad with Lemon Dressing

Corn and Tomato Salad with Lemon Dressing
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 to 6 servings
  • Prep: 10 mins
  • Cook: 0 mins

Toss this fresh salad together up to a day ahead.


2cups cooked fresh or frozen corn
1medium zucchini, diced (about 2 cups)
2medium tomatoes, cored and chopped (about 2 cups)
2tablespoons chopped fresh mint
2tablespoons extra virgin olive oil
2tablespoons lemon juice
1teaspoon honey
1/2teaspoon salt
-- Coarsely ground black pepper


1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0.79
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 0mg
  • Sodium 310mg
  • Potassium 480mg
  • Carbohydrate 20g
  • Fiber 3g
  • Sugars 9g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 40%
  • Calcium 2%
  • Iron 4%