Looking for a meatless side dish? Then check out this tasty corn salad - perfect if you love Southwestern cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 2
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 115, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg
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