Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary

prep:
6 mins
cook:
7 mins
total:
13 mins
Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

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  • Remove from heat, and stir in cilantro and remaining ingredients.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Superfast Suppers

Nutrition Facts

62 calories; calories from fat 23%; fat 1.6g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.3g; protein 2.6g; carbohydrates 12g; fiber 2.4g; iron 0.7mg; sodium 152mg; calcium 19mg.
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