Low fat day: Corn And Tomato Salsa With Grilled Peppers

[Guest guest]

I said I would post the Olive Paste recipe for the Bruschetta With Broccoli

Rabe, but I'd forgotten that Marie posted it yesterday. Thanks, Marie.

 

Kathleen

 

 

 

* Exported from MasterCook *

 

Corn And Tomato Salsa With Grilled Peppers

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib, 8/10/00

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

Healthful Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 green bell pepper -- seeded and halved

1 red bell pepper -- seeded and halved

2 tablespoons olive oil

2 ears sweet corn -- kernels removed

2 medium tomatoes -- diced

1/2 cup diced red onion

1/2 cup sugar or maple syrup

1/3 cup balsamic vinegar

2 fresh jalapeño peppers -- seeded and chopped

1 teaspoon whole yellow mustard seed

1/2 teaspoon celery seed

1/4 teaspoon ground turmeric

Salt and pepper -- to taste

 

In a self-sealing plastic bag, combine bell peppers and oil. Seal and

shake to coat. Grill or broil peppers at medium heat until blistered and

black. Place in bowl and cover. Let stand 10 minutes. Rinse under

running water, rubbing to remove skins.

 

Chop peppers and place in a medium bowl. Add corn, tomatoes, onion, sugar,

vinegar, jalapeños, mustard seed, celery seed, turmeric, salt and

pepper. Let stand 20 minutes to allow flavors to blend. Adjust seasonings

as needed.

 

Nutrition information per 1/4 c. serving: Calories 54, Carbohydrates 11 g,

Protein 1 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 4

mg, Calcium 6 mg, Dietary fiber 1 g, Diabetic exchanges per serving: 2

vegetable exch.

 

 

- - - - - - - - - - - - - - - - - -