Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Fresh corn kernels
1 lg Onion
3/4 c Tomatoes; diced
1/4 c Red bell pepper; diced
1 tb Cilantro, fresh; chopped
1 sm Jalapeno pepper; finely
-minced
1 tb Seasoned rice vinegar
1 tb Fresh lime juice
Freshly ground black pepper
Salt

Bring 6 cups of water to a boil. Add the corn. Allow the water to
return to a boil and blanch the corn for 1 minute, or just until
tender. Drain and refresh under cold running water. Drain well and
set aside.

Peel the orange including the white pith and the membrane between
segments. Cut each segment into quarters.

In a large bowl, combine the corn, orange pieces, tomato, red bell
pepper, cilantro, and jalapeno. Pour the vinegar andlime juice over
the vegetables and toss well. Season to taste with pepper and salt.
Serve at room temperature.

Serving size: 1/4 cup; 38 cal; .3 g fat; 0 mg chol;
39.6 mg sod w/o added salt.

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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