Total Time
Prep 10 mins
Cook 10 mins

Nice addition to a Mexican meal.

Ingredients Nutrition


  1. In a heavy large skillet, melt the butter over medium-high heat.
  2. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.
  3. Saute until vegetables are tender, about 6 minutes.
  4. Remove from heat and refrigerate vegetables until chilled.
  5. Add salsa and chopped cilantro to vegetable mixture.
  6. Stir and season with salt and pepper to taste.


Most Helpful

This, as a salad is delicious, but it also makes the basis for a great main course! After step 3, I added a full jar of Newman's Own salsa with black beans, the cilantro, one 14.5 oz can of diced tomatoes with sweet onions and a pound of skinless chicken thighs. Then I let the whole thing simmer for 1/2 hour, turning the chicken several times. Add some rice or mashed potatoes and you have a full meal. Thanks Crabbycakes.

Kat's Mom January 16, 2007

Tastey, zippy salad, went very well with our steak and baked potato. To cut the fat a bit, I used olive oil, used canned peaches and cream niblets and used parsley in place of cilantro, simply because I had no cilantro. Scaled the recipe for 2 and there was still plenty. A nice quick everyday side dish. Thanks for sharing.

Derf February 06, 2004

We were invited to a BBQ and I wanted something to take that was low maintenance & easy. This was the one! Everyone loved it including the kids. There was none left. Thanks for making me look good with this dish.

Justin's Mom January 14, 2007

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