Mexican Corn Salad

[dfwexchange]

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	46 Min

 

INGREDIENTS (Nutrition)

• 3 tablespoons butter
• 2 cups whole corn kernels, cooked
• 1 red bell pepper, diced
• 1 cup chopped zucchini
• 2 green onions, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup salsa
• 2 tablespoons chopped fresh cilantro

DIRECTIONS

1. In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

 

Nutritional Information

Mexican Corn Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 168

• Total Fat: 9.8g
• Cholesterol: 23mg
• Sodium: 243mg
• Total Carbs: 20.3g
•     Dietary Fiber: 3.9g
• Protein: 3.8g