Huevos Mexicanos (Mexican Scrambled Eggs)
Corn and Tomato Salad with Lemon Dressing
A tart lemony vinaigrette brings out the crisp bite of fresh veggies in this toothsome salad.
10
4 to 6 servings
Toss this fresh salad together up to a day ahead.
Ingredients
-
2 cups cooked fresh or frozen corn
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1 medium zucchini, diced (about 2 cups)
-
2 medium tomatoes, cored and chopped (about 2 cups)
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2 tablespoons chopped fresh mint
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2 tablespoons extra virgin olive oil
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2 tablespoons lemon juice
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1 teaspoon honey
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1/2 teaspoon salt
-
Coarsely ground black pepper
Instructions
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
- Fat 8g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 0mg
- Sodium 310mg
- Potassium 480mg
- Carbohydrates 20g
- Fiber 3g
- Sugars 9g
- Protein 4g
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