| 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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