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Mexican Veggies

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

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!

Ingredients

  • 1 medium zucchini, diced
  • 1/2 cup fresh or frozen corn
  • 1/2 cup salsa or picante sauce

Directions

  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.

Nutrition Facts

3/4 cup: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 284mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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