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Ingredients:
4 ears corn cut from cob
1/4 cup water
4 small zucchini (about 1 lb.)
1/2 cup chopped red bell pepper
1/3 cup finely chopped green
1 onions
2 tbsp chopped green chiles
1/4 cup lime juice
2 tbsp vegetable oil
1/2 tsp salt
Instructions:
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 1/4 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.)
Servings: 8
Truths are first clouds; then rain, then harvest and food Henry Ward Beecher
More information:
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Mexican Recipes
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Mexico
Calabacita Salad Recipe brought to you by Mexican Recipes To-Go
