Spaghetti-Corn Relish Salad

1,280views
1 users rated this recipe an average rating of 5.0
  • Makes: 8 servings
  • Start to Finish: 30 mins
Rate me!


Spaghetti-Corn Relish Salad
Ingredients
1
14 ounce package dried multigrain, whole wheat, or regular spaghetti
4
ears of fresh corn, husks and silks removed, or 2 cups frozen whole kernel corn
1 1/4
cups chopped, seeded cucumber (1 small)
1 1/4
cups chopped red and/or yellow sweet pepper (1 large)
1
cup chopped zucchini or yellow summer squash (1 small)
1/2
cup thinly sliced celery (1 stalk)
1/3
cup finely chopped red onion (1 small)
1/2
cup cider vinegar
1/4
cup olive oil
1
tablespoon sugar
1/2
teaspoon salt
1/2
teaspoon dry mustard
1/2
teaspoon celery seeds
Directions
  1. Cook spaghetti in boiling salted water according to package directions, adding fresh or frozen corn to the water for the last 3 minutes of cooking. If using fresh corn, use tongs to transfer ears of corn to a cutting board. Drain spaghetti. Rinse with cold water; drain again.
  2. Cool ears of corn until easy to handle. Holding each ear at an angle, use a sharp knife to cut down the length of the corn cob, cutting off corn in planks.
  3. In a large bowl combine spaghetti, cucumber, sweet pepper, zucchini, celery, and red onion.
  4. For dressing, in a screw-top jar combine vinegar, oil, sugar, salt, dry mustard, and celery seeds. Cover and shake well. Pour dressing over spaghetti mixture; toss gently to coat. Gently fold in corn planks. If desired, cover and chill for up to 24 hours.
Nutrition Facts (Spaghetti-Corn Relish Salad)
    Per serving:
  • 299 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 183 mg sodium,
  • 47 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X