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Calabacita Salad

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Submitted by kriezel

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

Ingredients

4 4
EARS EARS CORN
cut from cob *
¼ 59
CUP ML WATER
4 4
SMALL SMALL ZUCCHINI
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
2 3E+1
TABLESPOONS ML GREEN CHILI PEPPERS
chopped
¼ 59
CUP ML LIME JUICE
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 43 71% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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