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CORN SALAD II

Makes 6 servings

Ingredients

• 3 cups canned corn or thawed frozen corn
• 2 Tbsp. olive oil
• 1 cup minced red onion
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 green bell pepper, seeded, and diced
• 1 red bell pepper, seeded and diced
• 1–1/2 cups tomatoes, seeded and diced
• 4 Tbsp. chopped fresh cilantro
• 3 Tbsp. cider vinegar
• salt and pepper to taste
 

Directions

In a small sautè pan, warm olive oil over medium heat.

Add onion and sautè for a few minutes.

Add chili powder and cumin and sautè for 1 minute longer.

In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions.
Toss to mix.

Add cilantro and vinegar.
Toss well to combine.

Season to taste with salt and pepper, and toss again.

This recipe is best served at room temperature.
 

Nutritional analysis per serving: Calories 138, Total Fat 5g, Saturated Fat 0.7g, Cholesterol 0.0g, **Sodium 20mg, Carbohydrates 23g, Fiber 4g, Protein 4g. Protein 10%, Carbohydrates 59%, Fat 31%.
**without added salt to taste

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