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Jalapeño-Corn Salad

Yield 4 servings (serving size: 3/4 cup)
Prep: 8 minutes. It makes a nice presentation to serve the corn salad spooned over the meat.

Ingredients

  • 1/2 cup frozen whole-kernel corn
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 49
  • caloriesfromfat 46 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 7 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 149 mg
  • calcium 9 mg

How to Make It

  1. Place corn in a colander, and rinse with cold water until thawed; drain.

  2. Combine all ingredients in a bowl; toss well.

Cooking Light Superfast Suppers