LOW FAT--Fresh Corn-Cilantro Salad

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* Exported from MasterCook *

 

Fresh Corn-Cilantro Salad

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : June '98 Salads

Vegetables Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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5 cups fresh corn kernels (about 10 ears)

1 1/2 cups finely chopped onion

1 1/2 cups chopped red bell pepper

1 tablespoon minced peeled fresh ginger

4 garlic cloves -- minced

Olive oil-flavored cooking spray

2/3 cup chopped fresh cilantro

1/4 cup red wine vinegar

2 tablespoons minced shallots

1 tablespoon minced seeded jalapeño pepper

4 teaspoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

 

Combine the first 5 ingredients. Heat a large nonstick skillet coated with

cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8

minutes or until corn begins to brown.

 

Combine the chopped cilantro and the remaining ingredients in a jar; cover the

jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture

and the cilantro mixture; cover salad, and chill.

 

Serving Size: 3/4 cup

 

Source:

" Cooking Light, June 1998, p.110 "

Copyright:

" © Cooking Light "

 

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Per serving: 135 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g

Protein; 27g Carbohydrate; 0mg Cholesterol; 73mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 3357 0 0 26086 620 0 0 5458 4902 26088 0 0 0