Corn Salsa
Ingredients1/3 pound frozen corn kernels
1/3 cup red bell pepper diced
1/3 cup yellow bell pepper diced
2/3 cup cherry tomatoes sliced into quarters
1/4 cup red onion diced
1/2 small cucumber peeled, diced
1/2 jalape
MethodIn a medium pot, bring water to a boil. Add the corn kernels and cook for 5 minutes. Drain the water and allow the corn to cool.
Combine the corn and all the remaining ingredients into a bowl and mix well. Refrigerate for 1 hour before serving.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Starch.
Nutrition Facts: Calories 51; Calories from Fat 3; Total Fat >1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 199mg; Carbohydrate 12g; Dietary Fiber 2g; Sugars 2g; Protein 2g.
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