Corn and Roasted Peppers Salad

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Corn and Roasted Peppers SaladServes 6.Use any combination of red, orange and green peppersin this zesty salad. Serve with chicken breasts thathave been sprinkled with salt, black pepper andpaprika, and sauteed seven minutes on each side.• 2 c. fresh corn kernels (about 4 ears)• 1 c. chopped roasted bell peppers (see recipe)• 2/3 c. chopped seeded plum tomato• 1/4 c. minced shallots• 2 tbsp. finely chopped fresh flat-leaf parsley• 2 tsp. minced seeded jalapeo pepper• 1/2 tsp. grated lime rind• 2 tbsp. fresh lime juice• 2 tsp. extra-virgin olive oil• 1/2 tsp. salt• 1/8 tsp. black pepperCombine corn, peppers, tomato, shallots, parsley andjalapeo in a large bowl. Combine lime rind, limejuice, olive oil, salt and pepper in a small bowl,stirring with a whisk. Drizzle lime juice mixture overcorn mixture and toss well.Nutrition information per 1/2-cup serving:Calories72Carbohydrates13 gProtein2 gFat2 gincluding sat. fat0 gCholesterol0 mgSodium206 mgCalcium10 mgDietary fiber2 gHome Cooking Friends

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