Tomato and Corn Salad
Excellent with Bar-b-que or grilled meats and poultry.

• 3 cups fresh corn kernels (cut from about 6 small ears of corn)
• 5 medium tomatoes, halved, seeded, chopped
• 2/3 cup finely chopped red onion

• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lime juice
• 2 teaspoons (packed) golden brown sugar
• 1 garlic clove
• Salt and pepper

Combine corn, tomatoes and onion in large bowl.

In a blender, purée oil, cilantro, mint, vinegar, lime juice, brown sugar and clove of garlic. Adjust seasoning with salt and pepper.

Just before serving, pour dressing over corn mixture and toss.

Per Serving: 167 Calories; 8g Fat (37.7% calories from fat); 1g Saturated Fat; 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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