Calabacita salad

Yield: 8 servings

Measure Ingredient
4 \N 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
\N \N 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.)

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