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Southwestern Corn Salad

  • 2servings
  • 130minutes
  • 115calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsB3, C, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup spicy reduced-sodium vegetable juice

  2. 1/4 teaspoon chili powder

  3. 1/4 teaspoon ground cumin

  4. 1 1/2 cups frozen corn

  5. 1 small zucchini, cut into 1x1/4x1/4-inch sticks (1/2 cup)

  6. 1/4 teaspoon salt

  7. 2 lettuce leaves, if desired

  8. Juice from 1/2 lime (about 2 teaspoons)

Instructions Jump to Ingredients ↑

  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.

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