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3 hours
Prep: 10 minutes
Cook: 15 minutes
43 calories per serving view nutrition facts
8 servings
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| 4 | ears | corn | cut from cob |
| 1/4 | cup | water | |
| 4 | small | zucchini | |
| 1/2 | cup | sweet red bell pepper | chopped |
| 1/3 | cup | scallions, spring or green onions | finely chopped |
| 2 | tablespoons | green chili peppers | chopped |
| 1/4 | cup | lime juice | |
| 2 | tablespoons | vegetable oil | |
| 1/2 | teaspoon | salt |
Combine corn and water in a medium saucepan.
Bring to a boil.
Cover and reduce heat and simmer 7 to 8 min. or just until corn is tender.
Drain and set aside.
Cut zucchini into 1/4 in. slices; cut each slice into fourths.
Add zucchini and remaining ingredients to reserved corn.
Toss gently to combine.
Cover and chill several hours.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 163mg | 7% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 9% | Vitamin C | 43% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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