Corn and Zucchini Salsa
Corn and Zucchini Salsa is a perfect summer recipe to use up those tomatoes, zucchinis and corn. It is delicious on everything, especially salads, chicken, or fajita tacos.
- 1 zucchini chopped
- 1/2 cup chopped onion
- 1 clove of garlic minced
- 2 cups corn
- 1 cup tomatoes chopped
- 1 to 2 jalapeños seeded and diced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
In a skillet over medium heat, add a little olive oil and sauté the zucchini, onion, and garlic for just a couple of minutes. Remove from heat.
In a medium bowl stir together the corn, tomatoes, jalapeños, zucchini mixture, and cilantro. Squeeze lemon juice over the top. Cover with plastic wrap and refrigerate for an hour before serving.
Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg