Zucchini and Corn Salsa Recipe | Dr. McDougall
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Ingredients
- 1 Tbsp Vegetable stock
- 3 1/2 Cups Cubed zucchini (about 1 pound)
- 1 Cup Frozen whole-kernel corn
- 1 Tbsp Chopped fresh cilantro
- 1 Tsp Lime juice
- Salt and pepper to taste
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