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Mexican Corn Salad
- 3 tablespoons butter
- 2 cups whole corn kernels, cooked
- 1 red bell pepper, diced
- 1 cup chopped zucchini
- 2 green onions, chopped
- 1 jalapeno pepper, seeded and minced
- 1/2 cup salsa
- 2 tablespoons chopped fresh cilantro
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 9.8g|
|Saturated Fat 5.6g|
|Total Carbohydrate 20.3g|
|Dietary Fiber 3.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|