Crisp corn, zucchini, cherry tomatoes, bell pepper, and diced red onion tossed together in a sweet sauce of honey and olive oil. This summer vegetable salad is a healthier side dish for all those summer bbq’s.
We had a family picnic/BBQ on the 4th of July. My FAVORITE part about these things, or any gathering for that matter, are all the dishes that people bring. I always love trying different versions of potato salad, pasta salad, and all the fun desserts. The part I love even more than that is planning what dish(es) I am going to bring to these gatherings. I saw this recipe over at The Seasoned Mom and knew I had to make it.
Once my kids are in bed I love to browse on Pinterest (follow us!) and make a list of all the things I want to make. I’m all about trying to new recipes and finding new favorites.
This, my friends, shot right up to the top of my “most favorites list.” Aside from spending a few minutes chopping up some veggies, it literally takes minutes to throw together this salad and then top it with a olive oil/honey sauce. And, I have to admit that I am a big fan of pretty food. This salad is a pretty one with all those fresh colors!
This salad was gone after the BBQ. Which kind of made me sad because I wanted leftovers of it so bad. But, to me, nothing makes me happier than making food that people love. So I was ok with an empty bowl 🙂
Use up your fresh garden vegetables and make this salad. If you don’t have a garden just go buy some or sneak some from your neighbor …… It’s been awhile since we’ve had a successful garden so I know fairly well about buying those summertime garden veggies at the store. This year our garden is doing better so I was able to use a zucchini from it to make this.
Crisp corn, zucchini, cherry tomatoes, bell pepper, and diced red onion tossed together in a sweet sauce of honey and olive oil. This summer vegetable salad is a healthier side dish for all those summer bbq's.
- 1 pint cherry or grape tomatoes, cut in half
- 1 bag (16 oz) frozen corn, thawed
- 1/4 cup red onion, finely chopped
- 1 orange bell pepper, chopped small
- 1 large zucchini, chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar (or white vinegar)
- 1 teaspoon kosher salt
- Combine all chopped vegetables into a large bowl.
- Combine dressing ingredients in a small mixing bowl and whisk together well. Pour over the vegetables and stir to combine.
- Can be eaten right away or put in the fridge for 2-3 hours before serving. I prefer to refrigerate it before serving.
You will want to serve this with a slotted spoon, to drain the excess dressing.
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