Corn and Roasted Pepper Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield:

6 servings (serving size: 1/2 cup salad)

Recipe from

Nutritional 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

Ingredients

2 cups fresh corn kernels (about 4 ears)
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

Preparation

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.

Note:

August 2002