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.