Summertime Vegetable Salad the Editors of Publications International, Ltd.
Summertime Vegetable Salad
Makes 6 servings
|2||tablespoons butter or margarine|
|3||cups canned diced tomatoes, drained|
|2||cups zucchini, sliced and halved|
|2||cups fresh or thawed frozen corn|
|1/3||cup chopped onion|
|1/4||teaspoon black pepper|
- Melt butter in large nonstick skillet over medium-high heat. Add tomatoes, zucchini, corn, onion and pepper. Cook 5 minutes or until vegetables are tender, stirring occasionally. Serve warm or cover and refrigerate until ready to serve.
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