Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 | Ears Corn Cut From Cob |
| ¼ cup | Water |
| 4 smalls | Zucchini (About 1 Lb.) |
| ½ cup | Chopped Red Bell Pepper |
| ⅓ cup | Finely Chopped Green |
| Onions | |
| 2 tablespoons | Chopped Green Chiles |
| ¼ cup | Lime Juice |
| 2 tablespoons | Vegetable Oil |
| ½ teaspoon | Salt |
Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside. Cut Zucchini Into ¼ in. Slices; Cut Each Slice Into Fourths. Add Zucchini & Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And Chill Several Hours.
(Fat 3.9. Chol. 0.)