P.J.'S Fresh Corn Salad

1. Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

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Nutrient	Quantity
Total fats	24.8084 g
Protein	44.6502 g
Carbohydrates	259.4206 g
Energy	1259.3699 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8477 g
Water	1604.6942 g
Aspartic acid	3.6077 g
Calcium, Ca	148.0188 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0024 g
Lutein + zeaxanthin	11837.4476 g
Fiber, total dietary	30.7607 g
Fatty acids, total saturated 22:0	0.0275 g
Carotene, beta	1832.6935 g
Niacin	22.86 mg
Vitamin A, RAE	222.7831 g
Fatty acids, total trans-polyenoic	0.018 g
Arginine	1.9189 g
Riboflavin	0.9429 mg
Tocopherol, beta	0.1167 mg
Fatty acids, total polyunsaturated 15:0	0.017 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.809 g
Fatty acids, total saturated 20:1	0.1094 g
Glutamic acid	9.1896 g
Sodium, Na	1276.1294 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0603 g
Total lipid (fat)	24.8084 g
Manganese, Mn	2.7897 mg
Fructose	36.9876 g
Proline	3.4945 g
Fatty acids, total saturated 16:0	3.8904 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	8.7223 g
Sucrose	12.5788 g
Choline, total	316.667 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0024 g
Fatty acids, total polyunsaturated 18:1 t	0.0024 g
Sugars, total	101.9023 g
Serine	1.9744 g
Fatty acids, total saturated 10:0	0.0657 g
Fatty acids, total saturated 18:0	0.8141 g
Fatty acids, total saturated 20:4 undifferentiated	0.0138 g
Vitamin B-6	1.8617 mg
Selenium, Se	10.288 g
Ash	13.6977 g
Fatty acids, total saturated 18:1 undifferentiated	6.9161 g
Pantothenic acid	9.2673 mg
Phenylalanine	1.936 g
Fatty acids, total polyunsaturated 22:1 c	0.0012 g
Copper, Cu	0.9813 mg
Betaine	0.4874 mg
Thiamin	2.0602 mg
Methionine	0.8342 g
Iron, Fe	8.2043 mg
Carbohydrate, by difference	259.4206 g
Phosphorus, P	1232.0132 mg
Folate, total	602.3082 g
Tocopherol, gamma	7.5473 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0012 g
Lycopene	5747.7811 g
Alanine	3.6292 g
Valine	2.3393 g
Fatty acids, total saturated 18:2 undifferentiated	9.0171 g
Glycine	1.6685 g
Carotene, alpha	420.1022 g
Glucose (dextrose)	52.3192 g
Fatty acids, total saturated 14:0	0.031 g
Zinc, Zn	6.8214 mg
Isoleucine	1.6656 g
Maltose	0.0104 g
Tocopherol, delta	1.416 mg
Fatty acids, total saturated 12:0	0.0173 g
Fatty acids, total polyunsaturated	9.8788 g
Fatty acids, total saturated 14:1	0.0268 g
Fatty acids, total polyunsaturated 17:1	0.0036 g
Leucine	4.2751 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.018 g
Tocotrienol, alpha	0.1279 mg
Vitamin A, IU	4518.9046 IU
Folate, DFE	602.3082 g
Tryptophan	0.3309 g
Vitamin C, total ascorbic acid	158.2322 mg
Phytosterols	74.5972 mg
Fatty acids, total polyunsaturated 16:1 c	0.0581 g
Fatty acids, total polyunsaturated 18:1 c	6.7863 g
Fatty acids, total saturated 20:0	0.1073 g
Starch	66.0712 g
Tyrosine	1.5445 g
Vitamin K (phylloquinone)	62.2037 g
Fatty acids, total saturated	5.0504 g
Histidine	1.1429 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0204 g
Fatty acids, total monounsaturated	7.129 g
Threonine	1.6607 g
Folate, food	602.3082 g
Fatty acids, total polyunsaturated 17:0	0.0213 g
Fatty acids, total polyunsaturated 24:0	0.0486 g
Cryptoxanthin, beta	1342.64 g
Vitamin E (alpha-tocopherol)	7.4415 mg
Fatty acids, total trans	0.0204 g
Fatty acids, total trans-monoenoic	0.0024 g
Magnesium, Mg	517.4527 mg
Lysine	1.8731 g
Potassium, K	4624.2703 mg
Cystine	0.3588 g
Fluoride, F	8.2499 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	1	40.2099	8.6898	0.4468
Zucchini	1	33.32	6.0956	0.6272
Cucumber	1	15.6	3.7752	0.1144
Red bell pepper	1	0	0	0
Corn	8 ears	983.84	213.928	15.444
red onion	1	64	14.944	0.16
italian salad dressing	0.5 cup	122.4	11.988	8.016