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Calabacita Salad

Calabacita Salad recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 116.3
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 4 ears Corn Cut From Cob
  • 1/4 cups Water
  • 4 small Zucchini (About 1 Lb.)
  • 1/3 cups Finely Chopped Green
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Cut the kernels off the corn cobs using a sharp knife.
  3. 3
    Peel and finely chop the zucchini into small, uniform pieces.
  4. 4
    Add the chopped zucchini and corn kernels to the boiling water.
  5. 5
    Simmer for 3-5 minutes until the vegetables are tender-crisp.
  6. 6
    Drain the vegetables thoroughly in a colander and rinse with cold water to stop cooking.
  7. 7
    Transfer the drained vegetables to a large mixing bowl.
  8. 8
    Add the finely chopped green chiles (or jalapeños) to the bowl.
  9. 9
    Toss gently to combine all ingredients evenly.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/calabacita-salad/