Zucchini and Corn Salsa
Prep: 15 Cook: 8 minutes
Serves:Makes about 4 cups
By Heather McDougall
This is delicious served with black beans and corn tortillas. For a special treat add chopped avocado.
- 1 tbsp vegetable stock
- 3 1/2 cups cubed zucchini (about 1 pound)
- 1 cup frozen whole-kernel corn
- 1 tbsp chopped fresh cilantro
- 1 tsp lime juice
- salt and pepper to taste
Heat a large nonstick skillet over medium-high heat. Add stock, zucchini and corn and cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. Remove from heat, and stir in cilantro and remaining ingredients.