This salsa is a flavorful accompaniment to grilled beef or chicken.

Recipe by Cooking Light October 1999

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Recipe Summary

Yield:
2 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Brush bell peppers and corn with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt. Place bell peppers and corn on grill rack coated with cooking spray. Grill bell peppers 5 minutes or until crisp-tender, turning occasionally. Remove bell peppers from grill. Grill corn 10 minutes or until lightly browned, turning occasionally. Cool slightly. Dice bell peppers. Cut kernels from ears of corn; discard cobs. Combine bell peppers, corn, 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and remaining ingredients in a bowl, and toss well. Serve at room temperature.

Nutrition Facts

39 calories; calories from fat 30%; fat 1.3g; saturated fat 0.2g; mono fat 0.4g; poly fat 0.6g; protein 0.9g; carbohydrates 7g; fiber 1.1g; cholesterol 0mg; iron 0.3mg; sodium 122mg; calcium 3mg.
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