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Corn and Roasted Pepper Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1/2 cup salad)

Ingredients

  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup chopped Roasted Bell Peppers
  • 2/3 cup chopped seeded plum tomato
  • 1/4 cup minced shallots
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons minced seeded jalapeño pepper
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 72
  • caloriesfromfat 28 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 13 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 206 mg
  • calcium 10 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.