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