Picnic Corn Zucchini Salad Recipes

PICNIC PASTA SALAD

Picnic Pasta Salad image

I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it. -Luana Francis, Columbia Station, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

3 cups tricolor spiral pasta, cooked and drained
1 package (10 ounces) frozen corn, thawed
2 cups cherry tomatoes, halved
2 small zucchini, sliced
1 cup small pitted ripe olives
DRESSING:
1/3 cup tarragon vinegar
1/2 cup olive oil
2 teaspoons dill weed
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight.

Nutrition Facts : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

VEGAN ZUCCHINI CORN FRITTERS

Vegan Zucchini Corn Fritters image

The most amazing vegan zucchini corn fritters you'll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.

Provided by Elena Szeliga

Categories Main course/starter/side dish

Time 30m

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour (or whole grain)
2 tsp baking powder
½ tsp salt
¼ tsp black pepper
1 chia/flax egg (1 tbsp chia seeds/ground flax seeds + 3 tbsp water, see notes)
½ cup almond milk (or other nut milk)
1 tbsp olive oil
1 ½ cup zucchini (grated, squeezed and drained (about 2 medium-sized zucchini))
1 ear corn (kernels cut off the cob (about 1 cup corn kernels))
½ jalapeño pepper (finely chopped)
3 cloves garlic (minced)
3 scallions (diced)
1/3 cup parsley (or cilantro, chopped)
1 tbsp lime juice (or lemon juice)
2 tablespoons olive oil (or other frying oil, to fry)
Marinara sauce/vegan sour cream (to serve)

Steps:

Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.
Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.
Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.
Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.
Serve the fritters with your favorite dip or salad (more serving suggestions below).

Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PICNIC CORN-ZUCCHINI SALAD

Picnic Corn-Zucchini Salad image

Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.

Provided by Sharon123

Categories Corn

Time 15m

Yield 6-8

Number Of Ingredients 9

Ingredients

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, very thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/2 red bell pepper, thinly sliced
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste

Steps:

To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
Pour into a lidded container.
In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
Cover and chill several hours or overnight.
When ready to serve, add the dressing and toss well to coat. Enjoy!

Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7

PICNIC SALAD

Picnic Salad image

A colorful pasta salad, it works great for picnics and BBQ's. Easy to throw together in a moments notice. It's one of those salads that taste even better days after being made.

Provided by Evans Mommy

Categories Southwestern U.S.

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked pasta, drained and rinsed in cold water (I like the multi-color variety for visual effect)
1 cup chopped green onion
2 cups diced tomatoes
1 (4 ounce) can chopped green chilies, drained
1 cup sweet corn (frozen or canned)
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2/3 cup picante sauce or 2/3 cup salsa
mayonnaise
1/2 cup sliced black olives (optional)

Steps:

In salad bowl, combine pasta, onions, tomato, chilies, corn, cilantro, lime juice, salsa, and olives.
Stir to blend.
Add enough mayo to coat ingredients.
Refrigerate a couple of hours before serving.

Nutrition Facts : Calories 172.6, Fat 1.2, SaturatedFat 0.2, Sodium 183.9, Carbohydrate 38.5, Fiber 7.1, Sugar 4.7, Protein 5

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