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August is prime time for one of summer’s tastiest treats: fresh, sweet corn on the cob. And for a refreshing change of pace, take it off the cob and mix it into this zesty corn salad.
Ingredients
3 cups corn (5-8 ears, depending on size), cooked to taste, cut off cob
2 Tbsp olive oil
1 cup minced red onion
2 tsp chili powder
1 tsp cumin
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1-1/2 cups tomatoes, seeded and diced
4 Tbsp chopped fresh cilantro
3 Tbsp cider vinegar
salt and pepper to taste
In a small sauté pan, warm olive oil over medium heat. Add onion and sauté for a few minutes. Add chili powder and cumin and sauté for 1 minute longer.
In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to combine. Season to taste with salt and pepper, and toss again. This recipe is best served at room temperature. Serves 6.
Nutrition information per serving: 150 calories, 4g protein, 6g total fat, 1g saturated fat, 0mg cholesterol, 65mg sodium, 26g carbohydrate, 4g dietary fiber
SOURCE: Centers for Disease Control and Prevention
46223
07/24/08
The information provided is intended to help you make informed decisions. The Genworth Financial companies do not provide medical information, advice or recommendations. Consult your physician before making major changes in your lifestyle or health care regimen. Please note that Wellness partners, their products, services, and offers may change over time.
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