Zucchini and Corn Salsa

Name: Zucchini and Corn Salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Makes about 4 cups
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

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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