Summer Corn Salad

This simple salad has very few ingredients but is absolutely delicious! Throw extra corn and peppers on the grill and use the leftovers the next day to make this wonderful side dish.

Ingredients:

2 cups cooked corn (fresh, frozen thawed or canned)
½ cup diced roasted bell pepper- red, green or a mixture
(you can buy them in the jar and rinse off the oil, or make your own by grilling them)
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon lime juice
1-2 teaspoons chopped cilantro
salt and pepper to taste

Directions:

Add the corn and the peppers to a small bowl. Pour in the olive oil, lemon and lime juice, then sprinkle with chopped cilantro. Mix well, add salt and pepper to taste if desired and serve. Refrigerate if not serving immediately

Makes 2.5 cups, 5 servings

Serving size: ½ cup Calories 80 Protein 1g Carb 12 g Fiber 2 g Sugars 3 g Fat 3 g Saturated fat 0 g Sodium 10 mg