Mexican Corn Salad Recipe

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Mexican Corn Salad
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Ingredients:

Directions:

  1. In a heavy large skillet, melt the butter over medium-high heat.
  2. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.
  3. Saute until vegetables are tender, about 6 minutes.
  4. Remove from heat and refrigerate vegetables until chilled.
  5. Add salsa and chopped cilantro to vegetable mixture.
  6. Stir and season with salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.45 Kcal (776 kJ)
Calories from fat 85.07 Kcal
% Daily Value*
Total Fat 9.45g 15%
Cholesterol 22.9mg 8%
Sodium 237.54mg 10%
Potassium 625.19mg 13%
Total Carbs 24.29g 8%
Sugars 2.85g 11%
Dietary Fiber 3.49g 14%
Protein 5.1g 10%
Vitamin C 59.5mg 99%
Vitamin A 0.8mg 28%
Iron 14.1mg 78%
Calcium 32.3mg 3%
Amount Per 100 g
Calories 80.13 Kcal (335 kJ)
Calories from fat 36.76 Kcal
% Daily Value*
Total Fat 4.08g 15%
Cholesterol 9.89mg 8%
Sodium 102.64mg 10%
Potassium 270.15mg 13%
Total Carbs 10.5g 8%
Sugars 1.23g 11%
Dietary Fiber 1.51g 14%
Protein 2.21g 10%
Vitamin C 25.7mg 99%
Vitamin A 0.4mg 28%
Iron 6.1mg 78%
Calcium 14mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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