Ingredients:
– 4 cups corn kernels (I used frozen)
– 1 medium sized red bell pepper, diced
– 2 medium tomatoes, chopped and seeded
– 1 4-ounce can chopped mild green chilies
– 1/3 cup chopped red onion
– 1 tsp fresh jalapeno, finely minced
– 2 tbsp fresh lime juice
– 2 garlic cloves, minced
– 2 tbsp fresh cilantro, finely chopped
– 1/2 tsp ground cumin
– 1 tsp salt
– 1/4 tsp black pepper
Directions:
Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.
Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 4 Points +
PER SERVING: 158 calories; 2g fat; 32g carbohydrates; 7g protein; 7g fiber
– 1 medium sized red bell pepper, diced
– 2 medium tomatoes, chopped and seeded
– 1 4-ounce can chopped mild green chilies
– 1/3 cup chopped red onion
– 1 tsp fresh jalapeno, finely minced
– 2 tbsp fresh lime juice
– 2 garlic cloves, minced
– 2 tbsp fresh cilantro, finely chopped
– 1/2 tsp ground cumin
– 1 tsp salt
– 1/4 tsp black pepper
Directions:
Heat a dry cast-iron skillet over medium heat until hot. Add corn and bell pepper; cook, stirring occasionally, until well browned, 12 to 15 minutes.
Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.
Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 4 Points +
PER SERVING: 158 calories; 2g fat; 32g carbohydrates; 7g protein; 7g fiber
No comments:
Post a Comment