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Calabacita Salad

 

21

Yield

8

servings

Prep

10

min

Cook

15

min

Ready

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

4 ears corn
cut from cob
*
¼ cup water
4 small zucchini
½ cup sweet red bell peppers
chopped
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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