Roasted Corn & Pepper Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (11oz) can white shoepeg corn, drained1 medium red bell pepper, chopped1 tsp Splenda1 tsp cumin1 tbsp lime juice2 tbsp fresh cilantro, chopped2 tsp olive oil.
1. In a medium bowl, combine corn, bell pepper and oil; toss to coat. Spread in an ungreased baking pan.
2. Broil 4 to 6" from heat for 10 to 14 minutes or until corn is light golden brown, stirring once or twice.
3. Place corn mixture in the same bowl. Add sugar, cumin and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
Serving Size: Makes 4 servings
2. Broil 4 to 6" from heat for 10 to 14 minutes or until corn is light golden brown, stirring once or twice.
3. Place corn mixture in the same bowl. Add sugar, cumin and lime juice; mix well. Sprinkle with cilantro. Serve immediately.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 83.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 168.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
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