| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 cups roasted red peppers cut into 1-inch pieces
- 2 cups finely diced celery
- 2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute
- 2 cups freshly cooked or thawed frozen corn kernels
- 2 cloves parboiled garlic, minced
- 1/2 cup mayonnaise, low fat or not
- Lemon juice to taste
- Dijon mustard to taste
- Salt and freshly ground black pepper to taste
Instructions
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
- Combine vegetables with dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 337 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 11 mg |
| Sodium | 665 mg |