4 medium ears of corn, shucked
½ cup red onion, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ red bell pepper, seeded and cut into a small dice
½ green bell pepper, seeded and cut into a small dice
1 large plum tomato, seeded and diced
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon salt (optional)
freshly ground pepper (to taste)
Boil the corn in a large pot of water for 3 minutes. Remove and allow to cool to the touch. Cut off kernels and place in a large bowl. You should have about 2 cups.
Lightly coat a non-stick skillet with cooking spray and sauté the onion until wilted.
Add the chili powder and cumin; sauté another minute.
Combine with the corn.
Add the red and green bell pepper, tomato, and cilantro to the corn mixture.
In a small cup, combine the oil, vinegar, salt (if using), and pepper. Drizzle over the salad.
Serve at room temperature.
- Dietary Fiber