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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Southwestern Corn Salad |
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Serves: 2 Print this RecipePrep: 5 min Cook: 5 min Chill 2hr 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 1 x 1/4 x 1/4-inch sticks (1/2 cup) 1/4 teaspoon salt 2 lettuce leaves, if desired Juice from 1/2 lime (about 2 teaspoons) 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. 2. Cover and refrigerate about 2 hours or until chilled. Serve salad on lettuce leaves. Drizzle with lime juice. 1 Serving: Calories 130 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 320mg; Carbohydrate 29g (Dietary Fiber 4g); Protein 5g % Daily Value: Vitamin A 40%; Vitamin C 58%; Calcium 2%; Iron 6% Diet Exchanges: 1 Starch, 2 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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