By Joe Wilkes

This easy-to-make southwestern salsa can be served as a small side salad, a dip, or a relish for your favorite meat, poultry, or fish dish. It's virtually fat free and loaded with antioxidants, vitamins, minerals, and fiber.
  • 2 ears of sweet corn, grilled
  • 1 red bell pepper, chopped
  • 1 jalapeƱo pepper, minced
  • 2 medium tomatoes, diced
  • 3 green onions, chopped
  • 1/2 red onion, chopped
  • 1 Tbsp. cilantro, chopped
  • 1/4 cup lime juice
  • Salt to taste
Grill two ears of shucked corn on medium heat for 5 to 8 minutes. If you don't have a grill, cut the kernels off the corn and pan-roast them until they're soft and starting to brown. Combine corn with the rest of the ingredients in a small bowl. Refrigerate covered for at least 2 hours. Makes 4 servings.

Preparation Time: 20 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
75 3 g 3 g 17 g 0.5 g 0 g