Corn and Zucchini Salsa

Kitchen Tested
  • Yield 6 servings

This salsa is great over chicken or fish, as well as served with crackers or chips for scooping.


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



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