Curried Corn Zucchini and Bell Pepper Salad
Bright, bold, and packed with flavor, this Curried Corn Zucchini and Bell Pepper Salad is the perfect fusion of freshness and spice. Featuring sautéed sweet corn, tender zucchini, and crunchy red and yellow bell peppers, this vibrant salad is elevated with a zesty curry dressing made from olive oil, lemon juice, and honey. The subtle warmth of curry powder pairs beautifully with the crisp, summer vegetables, while fresh cilantro adds a fragrant, herbaceous finishing touch. Ready in just 20 minutes, this healthy side dish is ideal for summer barbecues, light lunches, or potlucks. Serve it chilled or at room temperature for a refreshing burst of flavor in every bite!
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Recipe Information
Ingredients
- 2 cups fresh corn kernels
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1.5 teaspoons curry powder
- 2 tablespoons olive oil
- 1.5 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro leaves
Instructions
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the fresh corn kernels. Cook the corn for 3-5 minutes, stirring occasionally, until they start to brown slightly. Remove from heat and transfer to a large mixing bowl to cool.
While the corn cools, wash and dice the zucchini into small cubes. Dice the red and yellow bell peppers into similar-sized pieces for an even texture.
In the same skillet, add the remaining 1 tablespoon of olive oil and the diced zucchini. Sauté for 2-3 minutes until the zucchini is slightly tender but not mushy. Remove from heat and let it cool slightly.
In a small bowl, whisk together the curry powder, lemon juice, honey, salt, and black pepper to make the dressing.
Add the sautéed zucchini, diced bell peppers, and chopped cilantro to the bowl with the corn. Drizzle the curry dressing over the mixture and toss well until everything is evenly coated.
Taste the salad and adjust the seasoning if needed. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Garnish with additional cilantro leaves before serving, if desired.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 63.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
