| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Sauces |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh corn kernels |
| 1 |
lg |
Onion |
| 3/4 |
c |
Tomatoes; diced |
| 1/4 |
c |
Red bell pepper; diced |
| 1 |
tb |
Cilantro, fresh; chopped |
| 1 |
sm |
Jalapeno pepper; finely minced |
| 1 |
tb |
Seasoned rice vinegar |
| 1 |
tb |
Fresh lime juice |
|
|
Freshly ground black pepper |
|
|
Salt |
INSTRUCTIONS
Bring 6 cups of water to a boil. Add the corn. Allow the water to return
to a boil and blanch the corn for 1 minute, or just until tender. Drain and
refresh under cold running water. Drain well and set aside.
Peel the orange including the white pith and the membrane between
segments. Cut each segment into quarters.
In a large bowl, combine the corn, orange pieces, tomato, red bell pepper,
cilantro, and jalapeno. Pour the vinegar andlime juice over the vegetables
and toss well. Season to taste with pepper and salt. Serve at room
temperature.
Serving size: 1/4 cup; 38 cal; .3 g fat; 0 mg chol; 39.6 mg sod w/o added
salt.
Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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