Zucchini Corn Salad

Prep: 15 minutes Chill: 1 hour



  • 4 cups frozen corn kernels, thawed
  • 4 cups zucchini, julienned
  • 4 scallions, sliced
  • 2 tbsp fresh lemon juice
  • 1 tbsp soy sauce (optional)
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup radishes, finely diced
  • 1/2 cup fresh basil, chopped


Combine the first six ingredients in a bowl and toss well to mix. Add radishes and basil. Mix gently.

Cover and refrigerate for at least 1 hour before serving, but no longer than 3 hours to keep the radishes from discoloring.