Zucchini Corn Salad
1,277 views · Published 26 July 2016 · 1:20 · Indexed 9 October 2026
Channel: Jeanne Schumacher - Simply Plant Based · 2016 · Howto & Style
From the cookbook The McDougall Program for Maximum Weight Loss. Used with permission of the author. Servings: 6 to 8 Preparation time: 15 minutes Chilling Time: 1 hour 4 cups frozen corn kernels, thawed 4 cups julienned zucchini 4 scallions, sliced 2 tablespoons fresh lemon juice 1 tablespoon soy sauce ¼ teaspoon freshly ground pepper ¾ cup finely diced radishes ½ cup chopped fresh basil Combine the first six ingredients in a bowl and toss well to mix. Add the radishes and basil. Mix gently. Cover and refrigerate for at least one hour before serving, but no longer than three hours to keep the rashes from discoloring.
