Skip to Content
Menu

Southwestern Corn Salad

  • Save Recipe
  • Prep 5 min
  • Total 2 hr 10 min
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for a meatless side dish? Then check out this tasty corn salad – perfect if you love Southwestern cuisine.
Updated Oct 19, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 3/4 cup spicy reduced-sodium vegetable juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups frozen corn
  • 1 small zucchini, cut into 1x1/4x1/4-inch sticks (1/2 cup)
  • 1/4 teaspoon salt
  • 2 lettuce leaves, if desired
  • Juice from 1/2 lime (about 2 teaspoons)

Steps

  • 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.

Nutrition

115 Calories, 0g Total Fat, 4g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
115
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
300mg
Total Carbohydrate
30g
Dietary Fiber
5g
Protein
4g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
28%
28%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">