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Spicy Corn and Tomato Salad

1 teaspoon of olive oil
1 tablespoon of fat-free Italian dressing
1 tablespoon of lemon juice
1 cup of thawed frozen corn
1 tomato, finely chopped
2 red chilli peppers, minced
2 Cloves garlic, minced
2 tablespoons of snipped fresh flat leaf parsley

To make dressing: Whisk together oil, dressing and lemon juice. To assemble salad: combine corn, tomatoes, peppers, garlic and parsley. Pour dressing over vegetables, and toss to coat. Marinate for 30 minutes. Serve at room temperature or very slightly chilled.

4 Servings Per serving: 56 calories, 1.7g fat (24% of calories), 0mg cholesterol, 45 mg sodium, 0.6g dietary fiber. Posted to Digest eat-lf.v097.n041 by "William S. Grant, II" on Feb 12, 1997.

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