Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	451.84 Kcal (1892 kJ)
Calories from fat	346.46 Kcal
		% Daily Value*
Total Fat	38.5g	59%
Cholesterol	54.22mg	18%
Sodium	24.5mg	1%
Potassium	237.1mg	5%
Total Carbs	19.03g	6%
Sugars	6.55g	26%
Dietary Fiber	2.6g	10%
Protein	10.53g	21%
Vitamin C	7.2mg	12%
Iron	0.9mg	5%
Calcium	25.8mg	3%

Amount Per 100 g
Calories	356.32 Kcal (1492 kJ)
Calories from fat	273.22 Kcal
		% Daily Value*
Total Fat	30.36g	59%
Cholesterol	42.76mg	18%
Sodium	19.32mg	1%
Potassium	186.97mg	5%
Total Carbs	15g	6%
Sugars	5.16g	26%
Dietary Fiber	2.05g	10%
Protein	8.31g	21%
Vitamin C	5.7mg	12%
Iron	0.7mg	5%
Calcium	20.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.7

Points
13

PointsPlus

Good Points

saturated fat free,
very low sodium

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