Spicy corn and tomato salad

Yield: 4 Servings

Measure Ingredient
1 teaspoon Olive oil
1 tablespoon Fat-free Italian dressing
1 tablespoon Lemon juice
1 cup Thawed frozen corn
1 \N Tomato, finely chopped
2 \N Red chilli peppers, minced
2 \N Cloves garlic, minced
2 tablespoons Snipped fresh flat leaf parsley

To make dressing: Whish together oil, dressing and lemon juice.

To assemble salad: combine corn, tomatoes, peppers, garlic and parsley.

Pour dressing over vegetables, and toss to coat. Marinate for 30 minutes.

Serve at room temperature or very slightly chilled.

Per serving: 56 calories, 1.7g fat (24% of calories), 0mg cholesterol, 45 mg sodium, 0.6g dietary fiber.

Posted to Digest eat-lf.v097.n041 by "William S. Grant, II" <wsgrant@...> on Feb 12, 1997.

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