Summer Corn Salad

Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Total: 15 minutes
Calories per serving: 129

Ingredients

• 4 medium ears of corn, shucked
• cooking spray
• 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)

Directions

• 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.