CATEGORIES
Salad

Mexican Salad with Corn

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Cook:
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INGREDIENTS
Servings: 4
Butter
3 tbsps
Whole corn kernels
2 cups, cooked
1 red bell pepper, diced
Zucchini
1 cup, chopped
2 green onions, chopped
1 jalapeno pepper, seeded and minced
Salsa
1/2 cup
Fresh cilantro
2 tbsps, chopped
DIRECTIONS
  1. Melt butter in a large skillet over medium heat. Place the zucchini, corn, green onions, jalapeno, and bell pepper into the skillet. Fry until tender, about 5-7 minutes. When cooked, put the vegetables in the fridge to quickly cool them.
  2. Add salsa, cilantro, salt and pepper to the vegetable mixture. Stir well before serving.
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