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Corn Salad with Cilantro Vinaigrette
Recipe Rumble

5 cups fresh corn kernels (about ten ears)
1-1/2 cups finely chopped onion
1-1/2 cups chopped red bell pepper
1 tablespoon minced peeled fresh ginger
Four 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 jalapeno pepper
4 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
Combine the first five ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and saute eight 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. Recipe makes eight servings.

Nutritional information per serving:
Calories: 130
Carbohydrate: 24.3g
Protein: 4.1g
Fiber: 4.4g
Fat: 3.7g
Sodium: 93mg
Cholesterol: 0mg

See also:
Low Calorie Recipes: Section One
Low Calorie Recipes: Section Two