Bitsys Kitchen. Spicy Warm Corn Salad

Spicy Warm Corn Salad
2 cups drained cooked fresh or frozen corn kernels 1 med. red bell pepper, seeded, finely diced 3 Tbsp. chopped fresh cilantro 2 tsp. vegetable oil 1 1/2 cups chopped red onions	2 medium jalapeno peppers, seeded, deveined, finely chopped 2 garlic cloves, minced 1 Tbsp. distilled white vinegar 1/4 tsp. salt Pinch freshly ground black pepper

This brightly colored picante salad is different than expected, as it's served crisp and warm.

In medium bowl, combine corn, bell pepper and cilantro; set aside.

In large nonstick skillet, heat oil; add onions, jalapeno peppers and garlic; cook over medium heat, stirring frequently, 8 minutes, until onions are tender.

Add vinegar, salt and black pepper; stir to combine. Add onion mixture to corn mixture; toss to combine. Serve immediately.

Makes 4 servings

EACH SERVING (3/4 CUP) PROVIDES: 1/2 Fat, 1 3/4 Vegetables, 1 Bread

PER SERVING: 144 Calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 157 mg Sodium, 29 g Total Carbohydrate, 4 g Dietary Fiber, 4 g Protein, 25 mg Calcium