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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 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


Recipe



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;