Grilled Corn and Red Pepper Salad

Yield: 4 servings (serving size: about 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 0.0%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 12.7g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 155mg
  • Calcium: 13mg

Ingredients

  • 2 ears corn, shucked
  • 2 red bell peppers, seeded and halved
  • Olive oil-flavored cooking spray
  • 2 green onions, chopped
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Prepare grill.
  2. 2. Coat corn and bell peppers with cooking spray. Place on a grill rack coated with cooking spray. Grill 6 minutes on each side or until slightly charred.
  3. 3. Cut corn from cob; cut bell pepper into strips. Place in a bowl with green onions and remaining ingredients. Toss well.
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