Calabacita Salad
21
21
Ingredients
| 4 | ears |
corn
cut from cob |
* |
| ¼ | cup |
water
|
|
| 4 | small |
zucchini
|
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ⅓ | cup |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
Directions
Combine corn and water in a medium saucepan.
Bring to a boil.
Cover and reduce heat and simmer 7 to 8 min. or just until corn is tender.
Drain and set aside.
Cut zucchini into ¼ in. slices; cut each slice into fourths.
Add zucchini and remaining ingredients to reserved corn.
Toss gently to combine.
Cover and chill several hours.
Nutrition Facts
Serving Size 93g (3.3 oz)Amount per Serving
Calories 4371% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 163mg
7%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
2g
Vitamin A 9%
•
Vitamin C 43%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
