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| Calabacita Salad Recipe |
Category: Ethnic / Mexican
Rating:
5.00
Servings: 8
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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 tablespoon chopped green chiles
1/4 cup lime juice
2 tablespoon vegetable oil
1/2 teaspoon salt
Cooking 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 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.)
mexican,salads
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