1) Preheat oven to 375
2) place poblano, cherry tomatoes, garlic and corn in baking pan. drizzle with olive oil and toss. Bake until pepper and tomatoes have shriveled and softened and garlic and corn have turned light brown, about 35 minutes
3) Transfer vegetables and any juices to a serving bowl. Add remaining ingredients and mix well.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 5 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 191.7mg||5 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.3g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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