This is a colorful, refreshing, side dish to compliment any meal or snack, and is especially good with salmon, halibut, or grilled chicken. This salsa also can be served as an appetizer or snack with warm whole wheat tortillas.
3 cups corn, fresh or frozen
2 teaspoons olive oil
1/2 red bell pepper, finely diced
1 jalapeno pepper, seeded and minced
1 small tomato, chopped
juice and grated rind of 1 lime
juice and grated rind of 1 small orange
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 cup fresh cilantro, chopped
Preheat oven to 350 degrees.
1) In a medium bowl, toss corn and olive oil.
2) Spread corn on a large baking sheet. Roast for 10 minutes. Let cool.
3) Meanwhile, prepare the remaining ingredients in a medium sized bowl. Add roasted corn. Toss well. Serve immediately or refrigerate for up to two days. Makes 3 cups.
Nutritional Analysis per 1/4 cup serving: 45 Calories; 22 percent fat (1 gram); 0 gram saturated fat; 11 percent protein; 67 percent carbohydrate; 1.5 grams fiber.
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