Mexican Corn Salad Recipe

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Ingredients:

Serving

Directions:

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

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Nutrition Facts

Per Serving Per 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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