Calabacita Salad
Submitted by kriezel
Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
Calabacita means “little squash” in Spanish, and this salad puts zucchini front and center alongside sweet fresh corn cut right off the cob.
Diced red bell pepper, green chiles, and scallions bring the heat and color, while a simple lime juice and oil dressing keeps everything bright and punchy.
Toss it all together, chill for a few hours, and the flavors meld into something that tastes like a Mexican summer on a plate.
This one belongs next to grilled carne asada, fish tacos, or honestly just a big bowl of tortilla chips.
Kitchen Tips
- Use fresh corn if you can. Cut it straight off the cob and simmer just until tender. Frozen corn works in a pinch, but the texture won’t be the same.
- Cut the zucchini small, about quarter-inch pieces, so every bite has a mix of everything.
- Chill for several hours. This salad gets better as it sits. The lime juice softens the zucchini and the flavors really come together.
Ingredients
Directions
Combine corn and water in a medium saucepan.
Bring to a boil.
Cover and reduce heat and simmer 7 to 8 min. or just until corn is tender.
Drain and set aside.
Cut zucchini into ¼ in. slices; cut each slice into fourths.
Add zucchini and remaining ingredients to reserved corn.
Toss gently to combine.
Cover and chill several hours.
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