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10Ingredients
20Minutes
110Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 corn on the cob (medium to large, shucked and rinsed)
- 3 zucchini (small to medium, rinsed)
- 1 pt. pear tomatoes (halved)
- 1/4 cup fresh basil leaves (slivered)
- 4 Tbsp. white wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. honey
- 1 Tbsp. lime juice (freshly squeezed)
- ground black pepper
- salt
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium115mg5% |
| Potassium440mg13% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Oedemann 3 years ago
Delicious and refreshing. The dressing had the perfect blend of flavors. I recommend waiting until just before serving to add the basil however
Jen Stepp 4 years ago
Was fabulous!! I used lemon instead of lime because that’s what I had on hand and added a little feta crumble. A great refreshing summer salad!