Roasted Corn and Pepper Salsa

Serve this with grilled beef or chicken.

Ingredients

Directions

Prepare grill.

Brush bell peppers and corn with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt. Place bell peppers and corn on grill rack coated with cooking spray. Grill bell peppers 5 minutes or until crisp-tender, turning occasionally. Remove bell peppers from grill. Grill corn 10 minutes or until lightly browned, turning occasionally. Cool slightly. Dice bell peppers. Cut kernels from ears of corn; discard cobs. Combine bell peppers, corn, 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and remaining ingredients in a bowl, and toss well. Serve at room temperature.

Yield:  2 1/2 cups (serving size: 1/4 cup)

CALORIES 39 (30% from fat); FAT 1.3g (sat 0.2g,mono 0.4g,poly 0.6g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 3mg; CARBOHYDRATE 7g; SODIUM 122mg; PROTEIN 0.9g; FIBER 1.1g

Source: /www.cookinglight.com