Zucchini Corn Salad
By Mary McDougall
From the McDougall Program for Maximum Weight Loss.
Serves: 6-8
Prep Time: 15 min
Cook Time: 0 min
Ingredients
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 sliced
1/2 Cup
Fresh basil, chopped
Directions
1
Combine the first six ingredients in a bowl and toss well to mix. Add radishes and basil. Mix gently.
2
Cover and refrigerate for at least 1 hour before serving, but no longer than 3 hours to keep the radishes from discoloring.
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