Chili Corn Salad for a Crowd

Hot weather is here again, and this is a salad that doesn’t go limp in the heat. You can use frozen corn (we do, and we don’t even bother defrosting it first. It’s going to thaw anyway) or you can use freshly cooked sweet corn (tasty, but a lot of work). If you use frozen corn, frozen onions, and bag of frozen sliced peppers, you can quickly mix up the basic ingredients in a few seconds, making it an easy recipe for a huge cook-out.

Ingredients to make a huge bowl (about 32 cups ) of salad

14 cups Corn kernels (frozen, canned, or fresh cooked, organic preferred)
8 medium Zucchini, quartered & sliced , organic preferred
1 1/2 cups Diced Sweet onion(s) (adjust to taste), organic preferred
4 Large Bell Pepper (red) cored, seeded, chopped, organic preferred

Combine in large bowl, large stock pot, or a clean mini ice-chest

2 cups red wine vinaigrette dresssing  (You could use this sweet and sour dressing you make yourself or make up your own, or adapt this Italian dressing made from scratch)
8 crushed garlic cloves
1 Tablespoon plus 1 teaspoon chili powder
Hot pepper sauce (tobasco or other)- to taste (8-10 drops for us)

Whisk the dressing together and toss with salad ingredients.

This is obviously not low-carb. 1/2 cup of this has about 12 carbs I think. You could substitute some other veggies for the corn- a mixture of 14 cups of some combination of diced jicama, minced celery, diced avacado, sliced cucumber and extra zucchini, for instance.

You can change the flavor by substituting a ranch dressing with extra garlic and adding dill to the mixture. Then it’s good with spinach leaves.

This size, 32 cups, is what we make for our family and a few extra guests (we are a family of nine healthy eaters).

This post linked at Fight Back Fridays 

Reposted at The Common Kitchen

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