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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