Corn and Zucchini Salsa

  • Yield: 6 servings


1-- zucchini, thinly sliced
1teaspoon minced garlic
2teaspoons finely chopped jalapeno pepper
1teaspoon ground cumin
1/4teaspoon pepper
1-- (11-ounce) can Mexicorn, drained
1-- (15-ounce) can black beans, rinsed and drained
1cup chopped tomato
1/2cup thinly sliced green onion
1tablespoon chopped parsley or cilantro


  1. In a skillet coated with nonstick cooking spray, saute zucchini over medium heat until tender, about 4 minutes.  Add garlic, jalapeno pepper, cumin, pepper, corn, black beans, tomato, green onion and parsley.  Serve warm.

Nutritional Info *per serving

  • Calories 117
  • Fat .8g
  • Saturated Fat .1g
  • Cholesterol 0mg
  • Sodium 325mg