Monday, July 28, 2008

Albuquerque Corn Salad 3 pts.

1 tablespoon olive oil
2/3 cup chopped jicama
1 tablespoon minced jalapeño pepper
2 cups fresh corn kernels (about 4 ears)
1 3/4 cups thinly sliced green onions (about 8 onions)
2/3 cup chopped red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt

Preparation1. Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté 2 minutes, stirring frequently. Add corn and remaining ingredients; sauté 2 minutes, stirring frequently.
4 servings (serving size: about 1/2 cup)

Nutritional Information
CALORIES 151(36% from fat); FAT 6.1g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 38mg; CARBOHYDRATE 24.9g; SODIUM 157mg; PROTEIN 5.3g; FIBER 4.9g

Abby Mandel ,
Cooking Light, AUGUST 2008

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