Zucchini and Corn Salsa
By Heather McDougall
This is delicious served with black beans and corn tortillas. For a special treat add chopped avocado.
Serves: Makes about 4 cups
Prep Time: 15 min
Cook Time: 8 min
Ingredients
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
Directions
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.
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