| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Salads, Mexican | 8 | Servings |
INGREDIENTS
| 4 | Ears Corn Cut From Cob | |
| 1/4 | c | Water |
| 4 | sm | Zucchini (About 1 Lb.) |
| 1/2 | c | Chopped Red Bell Pepper |
| 1/3 | c | Finely Chopped Green |
| Onions | ||
| 2 | tb | Chopped Green Chiles |
| 1/4 | c | Lime Juice |
| 2 | tb | Vegetable Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
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.)
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