Curried Corn, Zucchini and Bell Pepper Salad

Curry powder is a blend of various spices, and its composition can vary depending on the region and personal preference. It adds a unique and flavorful twist to this salad.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Curried Corn, Zucchini and Bell Pepper Salad

Cooking Method: Mixing, Saute Cuisine: International Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Corn kernels
• 1 medium-sized Zucchini
• 1 medium-sized Bell Pepper
• 1 small Red Onion
• 2 teaspoon Curry Powder
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Heat olive oil in a pan over medium heat.
2. Add the diced zucchini, bell pepper, and red onion. Sauté for 5 minutes until slightly tender.
3. In a small bowl, mix curry powder, lemon juice, salt, and black pepper.
4. Add the corn kernels to the sautéed vegetables and pour the curry dressing over them.
5. Mix everything well and cook for an additional 2 minutes.
6. Remove from heat and let it cool for a few minutes.
7. Serve the salad warm or chilled.
8. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 22g8%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.