Directions:
- In a heavy large skillet, melt the butter over medium-high heat.
- Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.
- Saute until vegetables are tender, about 6 minutes.
- Remove from heat and refrigerate vegetables until chilled.
- Add salsa and chopped cilantro to vegetable mixture.
- Stir and season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.45 Kcal (776 kJ) | ||
| Calories from fat | 85.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 237.54mg | 10% | |
| Potassium | 625.19mg | 13% | |
| Total Carbs | 24.29g | 8% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 59.5mg | 99% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 14.1mg | 78% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 80.13 Kcal (335 kJ) | ||
| Calories from fat | 36.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 15% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 8% | |
| Sodium | 102.64mg | 10% | |
| Potassium | 270.15mg | 13% | |
| Total Carbs | 10.5g | 8% | |
| Sugars | 1.23g | 11% | |
| Dietary Fiber | 1.51g | 14% | |
| Protein | 2.21g | 10% | |
| Vitamin C | 25.7mg | 99% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 6.1mg | 78% | |
| Calcium | 14mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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