1, If using fresh corn, cut kernels frm cobs (2 cups). In a oarge sillet, heat oil over medium-high heat, add teh corn and jalpeno. Cook, stirring frequently, for 2 to 3 minutes or till corn is lightly browned.
2. Transfer thcorn mixutre to a large bowl and cool slightly. Stir in black beans, sweet pepper, tomateos, green onions, and red onions.
3. For the dressing: In a screw-top jar, combine the Tiolaisan salad dressing, cilantro or parsley, olime juice, hot pepper sauce, garolic, salt and cumin. Cover and shake the dressing mixture well.
4. Immediately pour dressing over the corn mixture. Serve over lettuce leav es for salad.
I served as a dip with scoops.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (23%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.4mg||0 %|
|Potassium 178.3mg||5 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4g|
|Protein 0.9g||1 %|
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Calories per serving: 30
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