From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Roasted Corn and Mango Salad

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Ingredients

4 ears corn on the cob, shucked and roasted

1 red bell pepper, roasted

½ cup red onion, minced

1 fresh mango, peeled and cubed in ¼” dice

2 tablespoons lime juice plus 12 lime wedges


Directions

Roast corn and peppers.  Cut corn from cob and cut pepper into ¼ inch pieces.  Combine corn and pepper with onion, mango and lime juice and chill or serve at room temperature.  Serve one half cup mixture on a lettuce leaf and garnish with lime wedge.


Nutritional Information: per serving

Serves 12

Calories: 43 calories per serving

Fat:  trace (7.9% calories from fat)

Protein:  1 gram

Carbohydrate:  10 grams

Dietary fiber:  2 grams

Sodium:  5mg

Exchanges:  ½ grain (starch)

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