Albuquerque Corn Salad

Farmers' markets overflow with corn this time of year; this Southwestern-accented salad is a delicious way to use the bounty. Because the corn is so fresh, all it needs is a quick sauté. Serve warm or at room temperature, garnished with cilantro sprigs.

Yield: 4 servings (serving size: about 1/2 cup)

Ingredients

• 1  tablespoon  olive oil
• 2/3  cup  chopped jicama
• 1  tablespoon  minced jalapeño pepper
• 2  cups  fresh corn kernels (about 4 ears)
• 1 3/4  cups  thinly sliced green onions (about 8 onions)
• 2/3  cup  chopped red bell pepper
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté 2 minutes, stirring frequently. Add corn and remaining ingredients; sauté 2 minutes, stirring frequently.

Nutritional Information

Calories:

151 (36% from fat)

Fat:

6.1g (sat 0.5g,mono 2.5g,poly 0.5g)

Protein:

5.3g

Carbohydrate:

24.9g

Fiber:

4.9g

Cholesterol:

0.0mg

Iron:

1.4mg

Sodium:

157mg

Calcium:

38mg