The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 10, 2009
very refreshing and great summer salad. no changes! thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2009
This was very good and pretty easy to make. I used light italian dressing and it came out very good.
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Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA
Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2009
really delicious, makes quite a lot. easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 7, 2009
Great summer salad, easy to make and uses all those garden veggies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 10, 2009
I was skeptical to make this since I've never had raw corn or zucchini. What a pleasant surprise - this was so refreshing, light, crisp, and yummy! I substituted light balsamic vinagarette and it was still great. You definately want to give this time to marinate - it tastes totally different after it's been in the fridge for a few hours. Also be prepared - this makes a HUGE bowl - way more than 8 servings.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 31, 2009
used frozen corn. would have probably been even crunchier if I used fresh. the salad dressing is key for best flavor.
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Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Jul. 29, 2009
Huge hit! Made this while visiting my boyfriend's family and they all loved it. The only change I made was from red onion to green; raw red onion is a little strong for my taste. I didn't really measure the dressing; topped with some cracked black pepper and voila!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 22, 2009
This recipe looked really good, I took it to a different level with the following changes: I used two bags of frozen corn. I soaked the red onion in water for 15 minutes to take the bite out of it. I used orange pepper for color, added 2 avacodos cubed, 1 4 oz can of sliced olives, 12oz pkg of pepper jack cheese, and used Paul Newman's light lime vinegrette. Yum. Next time, instead of adding avacodo to the entire salad, I would add avacodo to each serving or just omit, as the salad didn't look as nice the next day, though it still tasted wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 2, 2009
Loved this recipe!! I blanched super sweet corn and halved cherry tomatoes. Fun recipe to take along to barbeques - kids and adults love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 5, 2009
I tried this recipe because I wanted to re-create a side dish I had at a popular restraunt. I used thawed frozen corn , regular and white, one Cup each. I steamed zuchinni in the microwave until it was crisp tender. I added the juice of 1/2 lime and salt and pepper. I know it isn't the smae as the original recipe, but it was tastey.
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Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 30, 2008
This was awesome as a side dish at a summer party. Fresh corn made it great. I diced all ingredients to be just slightly bigger than the corn. I used Newman's Own Restaurant Recipe Italian for the dressing. The leftovers do get watery because the salt draws the liquid from the veggies. I poured it off and added a bit of fresh dressing when I wanted to eat the left overs. I used only a fraction of the recommended amount of red onion. One whole red onion sounded like way too much. And too strong for my tastes. I also added a chiffonade of fresh basil.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 10, 2008
Great side dish for a brunch or BBQ. My grandma loved it and even asked for the recipe! I used a can of Niblets corn to save time and added a bit of minced garlic, salt and pepper.
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Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 10, 2008
I kinda liked this, but my husband was not too thrilled about this dish. I'm not sure if I made it the way it was intended, but I will have to make it, for company, and see if they like it. It was a four in my opinion. Three, because my husband.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 28, 2008
Great Salad. It had a definite sweetness from the corn. Added some fresh ground pepper and it was delicious. It was something different and my guests loved it.
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 24, 2008
I loved this recipe! I used poppy seed dressing instead of Italian dressing and added a wonderful sweetness. I imagine you could use any dressing you had on hand. And the longer it stayed in the fridge the better it got.
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Cooking Level: Expert

Home Town: New Lenox, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 24, 2008
My family loves this recipe, which has become the base inspiration for many summer salads! It's great for using whatever's fresh in our garden. Zukes, summer squash and red onion work very well. So does using an olive oil/red wine vinegar vinagrette instead of Italian dressing.
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Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA
Living In: Beavercreek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 6, 2008
I added a bit of salt and used sweet onion instead of red onion, it was a huge hit. I've blanched the corn and also made it with raw corn, but ways produce a nice result. The blanched corn had a better taste the first day. The raw corn had the better taste the second day, so when I make it the day before I need it, I use raw corn. If making it day of, I use blanched corn.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 24, 2008
I've made this dish several times and it's always delicious and refreshing. I blanch the corn for just a few minutes. I also put it all together the night before, except for the tomato and dressing which I add a few hours before. It's the best on a summer day!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 29, 2008
I added pepper, cut down on the red onion. Loved the flavor
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 1, 2008
This salad was delicious! Follow the recipe exactly. There is no need for additional salt and pepper. And healthy too!
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Cooking Level: Expert

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