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    Corn and Roasted Pepper Salad

    Source of Recipe

    WW Boards

    Recipe Introduction

    6 Servings; 2 Points per serving

    List of 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 jalapeo 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


    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.

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

    CALORIES 72 (28% from fat); FAT 2.2g (satfat 0.3g, monofat 1.3g, polyfat 0.5g); PROTEIN 2.2g; CARBOHYDRATE 13g; FIBER 2.2g; CHOLESTEROL 0.0mg; IRON 0.6mg; SODIUM 206mg; CALCIUM 10mg;




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