Title: Calabacita Salad
Categories: Salad Mexican
Yield: 8 Servings
| 4 | | Ears Corn Cut From Cob |
| 1/4 | c | Water |
| 4 | sm | Zucchini (About 1 Lb.) |
| 1/2 | c | Chopped Red Bell Pepper |
| 1/3 | c | Finely Chopped Green |
| | | Onions |
| 2 | tb | Chopped Green Chiles |
| 1/4 | c | Lime Juice |
| 2 | tb | Vegetable Oil |
| 1/2 | ts | Salt |
Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce
Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside.
Cut Zucchini Into 1/4 in. Slices; Cut Each Slice Into Fourths. Add Zucchini
& Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And
Chill Several Hours.
(Fat 3.9. Chol. 0.)