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Corn and SQUASH Salsa | |||||||||
Course : Salsas Serves: 6 |
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Ingredients:
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Preparation / Directions:Saute onion in water over low heat, covered for 10 minutes. Cut the corn
kernels from the cob, if using fresh corn. Add to saute pan along with
squash
and sprigs of marjoram. Cook for 5 minutes, 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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Nutritional Information:93 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 722mg Sodium | |||||||||