Corn and Roasted Pepper Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 6 servings (serving size: 1/2 cup salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 28%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 13g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 206mg
  • Calcium: 10mg

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

Preparation

  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.
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