Southwestern Corn Salad

Add southwestern flavors to your meal with this tasty corn and zucchini salad - perfect side dish.

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  • prep time 5 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 2
 

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)

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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