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Picnic Corn-Zucchini Salad

Nutrition per serving    (USDA % daily values)
CAL
199
FAT
42%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

1/2 red bell pepper , thinly sliced

1/4 cup finely chopped flat leaf parsley

2 bunches scallions, thinly sliced (white parts only)

6 ears cooked corn , kernels removed from cob (about 4 cups kernels)

1/4 cup fresh lime juice

1/3 cup extra-virgin olive oil

Dressing

salt and pepper, to taste

1 teaspoon dijon mustard

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