Southwestern Corn Salad

Looking for a meatless side dish? Then check out this tasty corn salad – perfect if you love Southwestern cuisine. MORE+ LESS-

By Betty Crocker Kitchens

October 19, 2010

3/4

cup spicy reduced-sodium vegetable juice

1/4

teaspoon chili powder

1/4

teaspoon ground cumin

1 1/2

cups frozen corn

small zucchini, cut into 1x1/4x1/4-inch sticks (1/2 cup)

1/4

teaspoon salt

lettuce leaves, if desired

Juice from 1/2 lime (about 2 teaspoons)

Hide Images

1

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.