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As summer approaches, many of us begin to seek out vibrant and refreshing dishes that celebrate the season's bounty. One such dish that encapsulates the essence of sunny days and outdoor gatherings is the Zucchini Corn Fiesta Salad. This salad is a colorful medley of fresh ingredients, making it an ideal choice for picnics, barbecues, or a healthy meal at home. With its bright colors and crisp textures, the Zucchini Corn Fiesta Salad is not only visually appealing but also loaded with nutritional benefits, ensuring that each bite is as wholesome as it is delicious.

Viral Zucchini Corn Salad

Discover the perfect summer dish with our Zucchini Corn Fiesta Salad! This vibrant, refreshing salad features a colorful mix of zucchini, sweet corn, bell peppers, cherry tomatoes, and more, offering both visual appeal and nutritional benefits. Quick to prepare and adaptable for various dietary preferences, it’s a great choice for picnics, barbecues, or light meals at home. Enjoy the fresh flavors and wholesome ingredients that make this salad a crowd-pleaser!
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh sweet corn (or 1 can of sweet corn, drained)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 avocado, diced

Juice of 1 lime

2 tablespoons olive oil

1 teaspoon chili powder (optional)

Salt and pepper to taste

1/2 cup crumbled feta cheese (optional for a creamier touch)

Instructions
 

Prepare the Zucchini: Start by washing the zucchinis thoroughly. Cut off the ends and dice them into small, bite-sized pieces. If desired, you can lightly sauté the zucchini in a pan over medium heat with a drizzle of olive oil just to slightly soften them, about 3-4 minutes. Let it cool before adding to the salad.

    Cook the Corn: If you're using fresh corn, bring a pot of water to a boil and cook the corn for about 3 minutes. Remove it from boiling water and allow it to cool. Once cool, slice the kernels off the cob. If using canned corn, simply drain and rinse it.

      Chop the Veggies: While the zucchini and corn are cooling, dice the red bell pepper, halving the cherry tomatoes, and finely chopping the red onion and cilantro.

        Mix Everything Together: In a large mixing bowl, combine the diced zucchinis, corn, bell pepper, cherry tomatoes, red onion, and cilantro. Toss gently to mix.

          Dress the Salad: In a small bowl, whisk the lime juice, olive oil, chili powder (if using), salt, and pepper until well combined. Pour the dressing over the salad and toss gently to coat all ingredients.

            Final Touches: If desired, fold in the diced avocado and crumbled feta cheese. This will add creaminess and added flavor to the salad.

              Serve and Enjoy: Let the salad sit for about 10-15 minutes to allow the flavors to meld before serving. This salad can be served chilled or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings