Sweet and Sour Zucchini Corn Salad

Sometimes garbage salads are the best.

They’re the salads I make when I have a produce drawer full of stuff and I throw it all together.

Sweet and Sour Zucchini Corn Salad - Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!

And sometimes all that stuff works so amazingly well together. That was this salad.

I never even intended to photograph it or share the recipe, but after one bite, I knew I had to.

Sweet and Sour Zucchini Corn Salad - Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!

It’s naturally vegan, gluten-free, light, fresh, and healthy. Perfect summer food and helps with the abundance of zucchini many people have now. Not me, I have to buy mine.

It reminds me of salsa, but I’m calling it salad so there’s no shame in shoveling it down by the fork-full. Although every few bites, I piled it on tortilla chips because everything tastes better on crunchy corn chips. It would make a great bruschetta topper.

Sweet and Sour Zucchini Corn Salad - Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!

The salad makes use of just about anything you’d have in your produce drawer. Customize it with your favorites.

I used juicy pineapple and mango which add a sweet element, lime juice adds sour, zucchini and corn add crunch, edamame adds chewiness and protein, cilantro adds extra flavor, and a jalepeño pepper and hot pepper jelly add heat.

There’s plenty of sneak-up-on you heat from the jalapeño pepper and hot pepper (homemade here or here). When mixed with lime juice, the hot pepper jelly and lime turn into a great vinaigrette and gives the salad it’s bold, zippy flavor and sweet heat. It tasted better the second day after the flavors married.

Sweet and Sour Zucchini Corn Salad - Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!

There’s so much flavor, texture, and crunch in every bite and I couldn’t get enough of it.

Sweet-and-tangy, hot-and-sour, juicy, fresh, healthy. Loved it.

Sweet and Sour Zucchini Corn Salad - Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!

Print Print Recipe

Sweet and Sour Zucchini Corn Salad (vegan, GF)

The salad makes use of just about anything you'd have in your produce drawer. Customize it and toss in your favorites. It's naturally vegan, gluten-free, light, fresh, and healthy. Juicy pineapple and mango add a sweet element, lime juice adds sour, zucchini and corn add crunch, edamame adds chewiness and protein, cilantro adds extra flavor, and a jalepeño pepper and hot pepper jelly add heat. There's heat from the jalapeño pepper and hot pepper jelly, and when mixed with the lime juice, a great vinaigrette forms and gives the salad it's bold, zippy flavor and sweet heat. There's so much flavor, texture, and crunch in every bite. The salad can be made up to 24 hours in advance and kept refrigerated. It tastes better the second day after the flavors have married.

Yield: about 4 cups, serves 2 generously, 4 modestly

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 mintues

Ingredients:

1 small zucchini, diced small (about 1 to 1 1/2 cups)
1 average/small de-seeded jalapeño pepper, diced finely (or keep the seeds for extra heat)
3/4 cup diced pineapple (fresh, frozen, or canned)
3/4 cup diced mango (fresh or frozen)
1/2 cup corn (fresh or frozen; I don't cook or thaw it)
1/2 cup cooked edamame
1/3 cup hot pepper jelly (homemade here or here, Trader Joe's, or your favorite)
juice from 1 very juicy lime, 3 to 4 tablespoons
cilantro leaves from about 1/2 bunch of cilantro, torn or chopped (I used 1 whole bunch)
pinch cayenne pepper, optional and to taste
salt and pepper, optional and to taste
chips or bread for serving, optional

Directions:

  1. Combine all ingredients in a large bowl, toss very well to coat, and serve immediately. Optionally, refrigerate salad for up to 24 hours before serving. Fruits and vegetables will release their juices and salad will be juicier, but the flavors will have married and salad tastes better on second day. Salad will keep airtight in the fridge for up to 4 days, noting it will become juicier as time passes.

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39 Responses to “Sweet and Sour Zucchini Corn Salad”

  1. #
    1
    Bri | Bites of Bri — July 28, 2014 at 4:13 am

    This is great Averie! I love clean out the fridge salads, but this is definitely not one of those. It is the perfect way to use the summer produce and fruits. yum!

    Reply

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    2
    Danielle @ Chits and Chats and Chocolate — July 28, 2014 at 4:52 am

    Ooh, that does look yummy! I too, have to buy zucchini, but with recipes like this, it’s so worth it!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:06 am

      Glad to hear I’m not the only one!

      Reply

  3. #
    3
    Gayle @ Pumpkin 'N Spice — July 28, 2014 at 4:58 am

    What a delicious salad, Averie! I’m glad you chose to share it. I love the dressing that goes on this, especially with that hot pepper jelly!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:06 am

      Thanks and I loooove hot pepper jelly so much :)

      Reply

  4. #
    4
    Taylor @ Food Faith Fitness — July 28, 2014 at 5:11 am

    I eat corn and zucchini basically every day of my life, and I would have NEVAH thought to do a sweet and sour version! Love the addition of pineapple and mango. Pass me a spoon and call this dinner! Pinning :)

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:11 am

      That’s totally me: Pass me a spoon and call this dinner!

      And thanks for pinning :)

      Reply

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    5
    Melanie @ Carmel Moments — July 28, 2014 at 5:12 am

    Looks delicious to me! I love the element of sweetness from the pineapple and mango. A light and fresh lunch for sure.
    Have a marvelous week Averie!

    Reply

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    Belinda@themooblushbaker — July 28, 2014 at 5:52 am

    Ha you got my problem done to a T. I always have a draw of mixed up single piece fruit and veg; and I am looking for new ways to use them. Since the weather has turn cold down under, I put all my veggies into a vegetable curry soup but I sure could use this salad right now!
    I love corn in any form so your additions of mango and pineapple are only natural!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 2:54 pm

      The crazy thing is that you could probably do something like this in a broth and do it warm and I’d love it just as much – even in the hot weather we’re having now. I happily eat soup in the summer :)

      Reply

  7. #
    7
    jenna @ just j.faye — July 28, 2014 at 6:00 am

    Oh yum! This looks so bright and delicious!

    Reply

  8. #
    8
    Jamey — July 28, 2014 at 6:04 am

    This looks delicious! I find sometimes the best meals come from that mentality ” what do I need to use.” I called these Leftover Salads and so often each one is different, but they are all very satisfying.

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 2:53 pm

      I feel the same way! I call them garbage salads :) but should probably call them Leftover Salads like you!

      Reply

  9. #
    9
    shelly (cookies and cups) — July 28, 2014 at 6:06 am

    Such a great idea!! My husband will love this!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 2:53 pm

      You could take that zucchini spiralizer you mentioned you bought and spiralize the zucchini rather than dice it! At least get your money’s worth out of it :)

      Reply

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    10
    Medha @ Whisk & Shout — July 28, 2014 at 6:51 am

    This looks awesome and I love the flavor contrasts!

    Reply

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    lisatberry — July 28, 2014 at 7:22 am

    What a great idea to use pepper jelly as a dressing component with the lime juice…brillant..I have everything on hand to make this. The pictures are so colorful.

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 2:52 pm

      I love that you have everything on hand! I have a feeling we have pretty similar tastes!

      Reply

  12. #
    12
    Jodee Weiland — July 28, 2014 at 8:46 am

    Looks delicious! I love the idea of sweet and sour…thanks for sharing!

    Reply

  13. #
    13
    Carol at Wild Goose Tea — July 28, 2014 at 9:17 am

    What a new creative way to use zucchini! You get points!!! The mango and spices—-yum.

    Reply

  14. #
    14
    Aimee @ ShugarySweets — July 28, 2014 at 9:34 am

    Between our slushies and our corn salad, it’s like we’re on the same wavelength this week :) I love that you call this garbage salad, LOL. Anything but!! PINNED :)

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 2:51 pm

      We are totally on the same wavelength :) The funny thing is that I had this salad in my drafts for like…a month…but just posted it today. And in the last week, I think most blogs I visit have a zucchini+corn post up either currently or have had one in the past week! Tis the season!

      Reply

      • Aimee @ ShugarySweets replied: — July 28th, 2014 at 2:55 pm

        Tis the season indeed!! My posts usually sit in drafts for a month, or scheduled out…and while waiting to post I see a similar recipe on a dozen blogs in the mean time!! Such is life :)

  15. #
    15
    Meredith — July 28, 2014 at 10:37 am

    Love all of the flavors you have going on in this salad! So delicious!

    Reply

  16. #
    16
    Paula — July 28, 2014 at 11:36 am

    I’m thinking this is the salad you were referring to a few weeks ago when I said I love cilantro! This is a “must make” for me–lots of good things going on in that bowl. I really like the variety and am so glad you decided to post this because it looks like just the kind of salad I love!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 2:47 pm

      Yes this is the one, Paula! I loaded this up with tons more cilantro after I took the pics because I love it :) but it tends to make things look like a jungle on camera….haha! You would love this salad. From the pepper jelly kick to the cilantro, all the veggies, it’s a perfect fridge cleanout salad for just about anything. LMK if you try a version!

      Reply

      • Paula replied: — August 2nd, 2014 at 10:20 am

        I’ve been so anxious to try this and I wanted to make it as written so I waited until it was time to restock the produce. This is a great salad (I knew we’d love it) and it certainly delivers on flavor and texture just as you described. I used the entire bunch of cilantro too–can’t get enough. Jon thought avocado would work well, so I’ll be making it again!

        • Averie Sunshine replied: — August 2nd, 2014 at 12:06 pm

          And if I had had any avocado, I’d have tossed it in and I know it would be great in here! Thanks for trying it, Paula, and that’s awesome that you waited til your produce was at the odds and ends time so that you could make it as written!

  17. #
    17
    ami@naivecookcooks — July 28, 2014 at 1:59 pm

    Such a delicious looking salad!!

    Reply

  18. #
    18
    Shikha @ Shikha la mode — July 28, 2014 at 3:39 pm

    Honestly, I would eat salsa as a meal, so more than happy to eat this too!

    Reply

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    Katie — July 28, 2014 at 5:08 pm

    These are always my favorite posts of yours! I would eat this in a second, and I would want it every day for about a month, I can just tell by looking at it. THis is my kind of salad! CORN!!

    Reply

    • Averie Sunshine replied: — July 28th, 2014 at 5:30 pm

      These are the posts that I know you love, and this is what I really eat, day in and day out. As I know you do too!

      Reply

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    20
    End of tenancy cleaners Chiswick — July 29, 2014 at 12:07 am

    WOW your pictures of that salad are mouthwatering! Looks amazing, can’t wait to make it!

    Reply

  21. #
    21
    Michelle @ Vitamin Sunshine — July 29, 2014 at 6:40 am

    I love sweet bites of fruit in summer salads. And yes- EVERYTHING is better on a corn chip :) I have to not buy them often or I would eat everything on a corn chip.

    Reply

    • Averie Sunshine replied: — July 29th, 2014 at 4:02 pm

      I came across your blog the other day from a Foodgawker post, I think your salad was in the top row, and I pinned it and love your images, recipes, and style!

      And I have to not buy corn chips very often either because I find myself finishing the bag, quickly!

      Reply

  22. #
    22
    Amy @ Amy's Healthy Baking — July 30, 2014 at 7:12 pm

    I thought I was the only one crazy enough to make garbage salads… They always turn out 100x better than when I actually try to plan out a salad recipe! And while some people try to stick to all fruit or all veggies in their salads, I never do. Apples taste great with carrots and beets taste delicious with pears. But pineapple, mango & corn? That I need to try!!

    Reply

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    23
    Christina @ FoodApparel — July 31, 2014 at 3:48 pm

    Haha! I love that you said garbage salad. I made a fresh salsa last week with nectarines, and my husband, shortly after trying, said “This is the best garbage salsa I’ve ever had!” I wasn’t sure whether to take it as a compliment at first. But like you said, sometimes the best recipes are the ones that just come together on the fly.

    And now I have a better idea for the zucchini that needs to be used asap rather than just all on bread!

    Thanks for all the great posts. Been following your blog for quite awhile now, and you really do have a fresh take on a lot of things!

    Reply

    • Averie Sunshine replied: — July 31st, 2014 at 4:24 pm

      Thanks for the awesome comment, for following my blog for awhile, and so glad you have a new zuke recipe to try! And yes, the things on the flu are usually the winners!

      Reply

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