Spicy corn and tomato salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | tablespoon | Fat-free Italian dressing |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Thawed frozen corn |
| 1 | Tomato, finely chopped | |
| 2 | Red chilli peppers, minced | |
| 2 | Cloves garlic, minced | |
| 2 | tablespoons | Snipped fresh flat leaf parsley |
Directions
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.