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Southwestern Corn Salad

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  • 5 min prep time
  • 2 hr 10 min total time
  • 8 ingredients
  • 2 servings
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Add southwestern flavors to your meal with this tasty corn and zucchini salad - perfect side dish.

Ingredients

3/4
cup spicy reduced-sodium vegetable juice
1/4
teaspoon chili powder
1/4
teaspoon ground cumin
1 1/2
cups frozen corn
1
small zucchini, cut into 1x1/4x1/4-inch sticks (1/2 cup)
1/4
teaspoon salt
2
lettuce leaves, if desired
Juice from 1/2 lime (about 2 teaspoons)

Steps

  • 1 Heat vegetable juice, chili powder and cumin in 1 1/2-quart saucepan to boiling. Stir in corn and zucchini. Cover and cook over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in salt. Cover and refrigerate about 2 hours or until chilled. Serve salad on lettuce leaves if desired. Drizzle with lime juice.
  • 1 Heat vegetable juice, chili powder and cumin in 1 1/2-quart saucepan to boiling. Stir in corn and zucchini. Cover and cook over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are tender. Stir in salt. Cover and refrigerate about 2 hours or until chilled. Serve salad on lettuce leaves if desired. Drizzle with lime juice.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
115
Calories from Fat
0
% Daily Value
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
300mg
Total Carbohydrate
30g
Dietary Fiber
5g
Protein
4g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
28%
28%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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