Mexican Veggies Recipe
Patricia Mickelson of San Jose, California came up with this oh-so-easy, colorful combination while looking for a veggie side dish to complement her Mexican dinners. Corn, zucchini, salsa and fresh, crunchy flavor make this recipe a keeper!
- 1 medium zucchini, diced
- 1/2 cup fresh or frozen corn
- 1/2 cup salsa or picante sauce
- 1. Place 1 in. of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through. Yield: 2 servings.
3/4 cup equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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