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Fresh Corn-Cilantro Salad

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 8 servings (serving size: 3/4 cup)
This fresh corn-cilantro salad pairs well with any Mexican main dish. 

Ingredients

  • 5 cups fresh corn kernels (about 10 ears)
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups chopped red bell pepper
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves, minced
  • Olive oil-flavored cooking spray
  • 2/3 cup chopped fresh cilantro
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced seeded jalapeño pepper
  • 4 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 130
  • caloriesfromfat 26 %
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 4.1 g
  • carbohydrate 24.3 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 93 mg
  • calcium 21 mg

How to Make It

  1. Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.

  2. Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.