Friday, June 1, 2012

Smoky Corn Salad

serves 6 ( ¾ c. = 3 points +)

  • 4 c. frozen corn, thawed
  • 2 T. lime juice
  • ½ tsp. salt
  • ¼ tsp. ground red pepper
  • 1 tsp. chili powder
  • 2 red bell peppers, chopped
  • ½ c. fresh cilantro, chopped
In a large skillet coated with nonstick spray, cook corn until lightly browned. Transfer to a serving bowl and stir in remaining ingredients.

adapted from "Healthy Cooking"

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