Corn and Zucchini Salad

Yield: [4 servings] / Serving Size = 1 cup
Ingredients:

1 cup corn kernels

1½ cups zucchini, chopped

1 small onion, chopped

1 Tablespoon lime juice

1 Tablespoon cider vinegar

1 teaspoon olive oil

1 clove garlic

1 teaspoon chili powder

¼ teaspoon salt

1 teaspoon sugar

Directions:

Put everything in a large bowl. Mix. Cover and refrigerate at least 10 minutes or up to 24 hours.

Variations: Add chopped fresh cilantro, garbanzo beans, and/or hot sauce. Substitute any summer squash for the zucchini.

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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.