Spicy Corn Salad
Serves 4
Ingredients:
1 cup low-fat cottage cheese
One 10-ounce package frozen whole-kernel corn or 8 ears fresh corn kernels, cut
off the cob (about 2 cups)
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
1 teaspoon finely chopped pimento
1 teaspoon finely chopped fresh parsley
¼ teaspoon salt
1/8 teaspoon ground white pepper
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon reduced-calorie mayonnaise
Directions:
Place the cottage cheese in a blender and process until smooth. Reserve 1 tablespoon
of the pureed cottage cheese; refrigerate the remainder for another use.
In a medium saucepan, cook the corn according to the directions on the package.
Drain and set aside. For fresh corn, cook in 2 cups water until tender, about five
minutes.
In a separate bowl, combine the corn, reserved pureed cottage cheese, and all the
remaining ingredients, stirring to mix well.
Cover and refrigerate 6 hours before serving.