You can use canned corn for this salad but sweet corn, at the height of the season, makes this very colorful salad something special.

Ingredients:
2 cups fresh corn kernels (from 2 to 4 ears)
1/2 teaspoon freshly minced garlic
1/4 cup white wine
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
1/2 cup finely diced red onion

Lime-Cilantro Dressing:
2 tablespoons rice wine vinegar
2 teaspoons lime juice
2 tablespoons freshly chopped cilantro
1 tablespoon freshly chopped parsley
1/8 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt

Braise the corn with the garlic in the white wine for about 5 minutes. When the corn is cooked, toss with the diced peppers and onion.

Mix the dressing and toss with the vegetables. Serve at room temperature.

Recipe makes 4 cups (4 to 8 servings) Corn Salad with Cilantro Dressing.

Nutrition information per serving (1 cup with 2 tablespoons dressing):
91 calories
1.1 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol

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