Roasted Corn and Red Pepper Salad
Excellent served with grilled meat or poultry .

Servings: 8

2 red bell peppers, halved, cored and seeded
10 ears fresh corn, husked
5 tablespoons olive oil
Salt and pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 scallions, white part only, thinly sliced
1/4 cup finely chopped fresh cilantro

Preheat a gas grill to medium. Oil grates; grill peppers, turning once or twice, until charred, 10 to 15 minutes. Transfer to a bowl; cover tightly. Let stand 10 minutes. Remove from bowl; scrape away skin.

Brush corn with 1 Tbsp. olive oil; season with salt and pepper. Grill corn, turning, until lightly charred, 7 to 10 minutes. Remove from heat and cool.

In a large bowl, whisk vinegar and mustard. Season with salt and pepper and whisk in remaining olive oil. Dice peppers; cut corn kernels from cobs. Mix peppers, corn, scallions and cilantro in bowl with dressing and toss. Season with salt and pepper. Serve at room temperature.

Per Serving: 154 Calories; 7g Fat (34.2% calories from fat); 1g Saturated Fat; 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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