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Baby spinach leaves with water droplets.

Summer Salad with Corn, Peppers and Zucchini

Next time you grill out, try this salad as a side dish. Recipe source: Genius Kitchen

Prep Time: 10 minutes Total Time: 20 minutes Cook Time: 10 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 tablespoons Vinegar
  • 1/4 cup Cooking Oil
  • Salt and Black Pepper, to taste
  • 4 ears of Corn, husk removed
  • 2 Zucchinis, diced
  • 2 Bell Peppers, diced
  • Parsleyor Cilantro, minced
  1. Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
  2. Allow to cool. Use a knife to carefully remove kernels from the cobs and place kernels in a bowl.
  3. In a separate bowl or container, whisk vinegar, oil, and cilantro or parsley (if using) to create the salad dressing.
  4. Add diced zucchini and peppers to the bowl with corn, then add dressing and toss well to coat.


  • For another twist on this dish, try grilling or roasting any of the vegetables before creating the salad.
  • If you don’t have fresh corn, substitute with 3 cups of canned or frozen corn.
Nutrition Facts
Serving Size 1/4 recipe % Daily Value
Calories 280
Fat 16 g 21%
Saturated Fat 2 g 10%
Cholesterol 0 mg 0%
Sodium 18 mg 0.8%
Total Carbohydrates 34 g 12%
Fiber 6 g 21%
Sugars 13 g
Protein 7 g 14%


Ingredient Nutrition Info

Corn is very rich in thiamine, also known as vitamin B1.

Zucchini is a great source of vitamin C and vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Parsley is an excellent source of vitamins A, C and K.

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