Corn and Roasted Pepper Salad

Yield: 6 servings (serving size: 1/2 cup salad)

Ingredients

• 2  cups  fresh corn kernels (about 4 ears)
• 1  cup  chopped Roasted Bell Peppers
• 2/3  cup  chopped seeded plum tomato
• 1/4  cup  minced shallots
• 2  tablespoons  finely chopped fresh flat-leaf parsley
• 2  teaspoons  minced seeded jalapeño pepper
• 1/2  teaspoon  grated lime rind
• 2  tablespoons  fresh lime juice
• 2  teaspoons  extra-virgin olive oil
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Combine first 6 ingredients in a large bowl. Combine remaining ingredients in a small bowl, stirring with a whisk. Drizzle lime juice mixture over corn mixture, and toss well.

Nutritional Information

Calories:

72 (28% from fat)

Fat:

2.2g (sat 0.3g,mono 1.3g,poly 0.5g)

Protein:

2.2g

Carbohydrate:

13g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

206mg

Calcium:

10mg