Serves: 8

Time: 30 minutes, plus 4 hours chilling

Confetti Summer Salad Image


2 cups corn kernels

4 baby zucchini, thinly sliced

2 tomatoes, seeded and chopped

2 scallions, sliced

2 bell peppers (yellow and red), seeded and chopped

1/2 cup Italian salad dressing


  1. Cook corn in a small amount of boiling water in a covered saucepan for 4 minutes. Drain and rinse with cold water.
  2. In a large bowl, combine corn with veggies and dressing. Cover and chill.

Nutrition Per Serving: 67 calories, 3g protein, 15g carbohydrates, 2g fiber, 2g fat, 1g saturated fat, 0mg cholesterol, 185mg sodium.

Recipe Variations

  • Replace zucchini with summer squash.
  • Blanch thinly sliced carrots and add to salad before chilling.
  • To add mild heat, toss in ΒΌ tsp cayenne pepper. Garnish with fresh thyme.

From The New Sonoma Cookbook (Sterling 2011), by Connie Guttersen, R.D., Ph.D. Published with permission.

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Publication Review By: the Editorial Staff at

Published: 27 Mar 2011

Last Modified: 25 Mar 2015