Recipe - Calabacita Salad

4 Ears Corn Cut From Cob
One fourth cup Water
4 small Zucchini (About 1 Lb.)
One half cup Chopped Red Bell Pepper
1/3 cup Finely Chopped Green
Onions
2 tablespoon Chopped Green Chiles
One fourth cup Lime Juice
2 tablespoon Vegetable Oil
One half teaspoon Salt

Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce
Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside.
Cut Zucchini Into One fourth in. Slices; Cut Each Slice Into Fourths. Add Zucchini
& Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And
Chill Several Hours.
(Fat 3.9. Chol. 0.)