Jalapeño-Corn Salad

Prep: 8 minutes. It makes a nice presentation to serve the corn salad spooned over the meat.

Yield: 4 servings (serving size: 3/4 cup)

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

Preparation

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

Combine all ingredients in a bowl; toss well.

Nutritional Information

Calories:

49 (46% from fat)

Fat:

2.5g (sat 0.3g,mono 1.7g,poly 0.3g)

Protein:

1g

Carbohydrate:

7g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

149mg

Calcium:

9mg