Calabacita salad
8 servings
Ingredients
| Quantity | 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 |
Directions
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.)