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    Santa Fe Vegetables


    Source of Recipe


    the web

    List of Ingredients




    1 tablespoon olive oil or cooking oil
    2 cups fresh or frozen whole kernel corn
    3/4 cup chopped onion
    1 1/2 cups finely chopped zucchini
    1 teaspoon ground cumin
    2 cups chopped and seeded tomatoes
    1/4 cup snipped cilantro
    1/4 teaspoon salt
    a few dashes of Tabasco

    Recipe



    In a large heavy skillet heat the oil over medium high heat.

    Cook and stir the corn and onion in hot oil for 5 minutes. Stir in the zucchini
    and cumin.

    Cook and stir for about 3 minutes more or until the corn is just tender. Remove
    from the heat.

    Stir in the tomatoes, cilantro, salt, sand Tabasco sauce. 2/3 cup servings.

    Serving Size : 6

 

 

 


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