Looking for a meatless side dish? Then check out this tasty corn salad – perfect if you love Southwestern cuisine.
cup spicy reduced-sodium vegetable juice
teaspoon chili powder
teaspoon ground cumin
cups frozen corn
small zucchini, cut into 1x1/4x1/4-inch sticks (1/2 cup)
lettuce leaves, if desired
Juice from 1/2 lime (about 2 teaspoons)
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.