Condiments
Corn Squash Salsa
Prep Time
15 min
Cook Time
5 min
Servings
4
Calories
150
A fresh, fat-free salsa recipe.
Ingredients
from "The Great Salsa Book" by Mark Miller.
Corn and Squash Salsa
2 T diced onion
1/4 c water
2 ears corn
1 1/2 c yellow squash, diced to size of corn kernels
2 large sprigs fresh marjoram
5 Roma tomatoes, oven roasted and diced (or use red
bell peppers, roasted and skinned and diced)
1 t minced fresh marjoram
1/3 t salt
Corn and Squash Salsa
2 T diced onion
1/4 c water
2 ears corn
1 1/2 c yellow squash, diced to size of corn kernels
2 large sprigs fresh marjoram
5 Roma tomatoes, oven roasted and diced (or use red
bell peppers, roasted and skinned and diced)
1 t minced fresh marjoram
1/3 t salt
Instructions
Saute onion in water over low heat, covered for 10
min. Cut the corn kernels from the cobs with a sharp
knife. Add to saute pan along with squash and sprigs
of marjoram. Cook for 5 min., until vegetables are
soft and water has evaporated. Discard marjoram.
Transfer to bowl. Add tomatoes or peppers, marjoram,
and salt and stir well. Chill before serving.
min. Cut the corn kernels from the cobs with a sharp
knife. Add to saute pan along with squash and sprigs
of marjoram. Cook for 5 min., until vegetables are
soft and water has evaporated. Discard marjoram.
Transfer to bowl. Add tomatoes or peppers, marjoram,
and salt and stir well. Chill before serving.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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