Fresh Tomato and Corn Salsa
1/2 cup fresh corn kernels (about 1 ear)
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onions
1/4 cup fresh lemon juice
1 tsp hot pepper sauce
1/2 tsp olive oil
1/4 tsp salt
1/4 tsp ground cumin
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Steam corn, covered 2 minutes, and cool. Combine corn and remaining ingredients in a large bowl. Yeild: 2 cups (serving size: 1/4 cup). Calories, 24 (23% from fat) Fat 0.6g (sat 0.1g, mono 0.3g, poly 0.2g) Protein 0.8g, Carbs 4.8g Fiber 1g, Chol 0mg, Iron 0.5mg, Sodium 86mg, Calc 11mg. Note:The Salsa can be made a day in advance. Cover and chill. Thanks to Tom Marshall.
