Calabacita Salad
Yield
8 servingsPrep
10 minCook
15 minReady
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ears |
corn
cut from cob |
*
|
| ¼ | cup |
water
|
|
| 4 | small |
zucchini
|
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ⅓ | cup |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ears |
corn
cut from cob |
*
|
| 59 | ml |
water
|
|
| 4 | small |
zucchini
|
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 79 | ml |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
Directions
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 ¼ in. slices; cut each slice into fourths.
Add zucchini and remaining ingredients to reserved corn.
Toss gently to combine.
Cover and chill several hours.
