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Summer Salad


Perfect for the potluck BBQ

Rate this recipe 4/5 (5 Votes)


  • 3 cups frozen corn
  • 3 cucumbers chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 red onion chopped
  • Dressing
  • 1-1/2 cups Italian dressing
  • 2 Tbl vinegar
  • 2 Tbl lemon juice
  • 2 tsp sugar or sweetener
  • 1 tsp salt


Level of difficulty Average
Cost Average budget


Step 1

Combine all vegetables into the serving bowl
Combine dressing ingredients in a separate bowl and mix well.
add dressing to salad and refrigerate for 30 min or more.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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