Calabacita Salad

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Servings: 8 Difficulty: Intermediate
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A refreshing, light Mexican salad featuring tender zucchini and sweet corn
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This Calabacita Salad is a vibrant, refreshing dish that captures the essence of Mexican summer cooking. It features tender, blanched zucchini (calabacitas) that retain a pleasant crunch, paired with the natural sweetness of fresh corn kernels. The addition of finely chopped green chiles or jalape&# 195;±os adds a gentle kick, while a simple dressing ties the flavors together. Perfect as a side dish for grilled meats or as a light, healthy lunch on its own, this salad is incredibly easy to prepare. ItâÂÂs a fantastic way to use up garden-fresh vegetables, offering a bright, clean taste that is both satisfying and nutritious. Ideal for picnics, potlucks, or a quick weeknight meal.

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Calabacita Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 116.3

Description

This Calabacita Salad is a vibrant, refreshing dish that captures the essence of Mexican summer cooking. It features tender, blanched zucchini (calabacitas) that retain a pleasant crunch, paired with the natural sweetness of fresh corn kernels. The addition of finely chopped green chiles or jalape&# 195;±os adds a gentle kick, while a simple dressing ties the flavors together. Perfect as a side dish for grilled meats or as a light, healthy lunch on its own, this salad is incredibly easy to prepare. It’s a fantastic way to use up garden-fresh vegetables, offering a bright, clean taste that is both satisfying and nutritious. Ideal for picnics, potlucks, or a quick weeknight meal.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cut the kernels off the corn cobs using a sharp knife.
  3. Peel and finely chop the zucchini into small, uniform pieces.
  4. Add the chopped zucchini and corn kernels to the boiling water.
  5. Simmer for 3-5 minutes until the vegetables are tender-crisp.
  6. Drain the vegetables thoroughly in a colander and rinse with cold water to stop cooking.
  7. Transfer the drained vegetables to a large mixing bowl.
  8. Add the finely chopped green chiles (or jalapeños) to the bowl.
  9. Toss gently to combine all ingredients evenly.
  10. Serve immediately as a fresh side dish or salad.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 116.3kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 25.0mg2%
Total Carbohydrate 25.1g9%
Dietary Fiber 4.6g19%
Sugars 7.0g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: calabacita, zucchini, corn, mexican, salad, vegan, fresh, light, side dish, healthy, vegetable, summer, blanched, green chile, refresher
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