Mexican Corn Salad - Lite

2 Cans White Shoe Peg Corn - drained
2-3 Stalks Celery - finely chopped    
1/2 Roasted Red Bell Pepper - From Jar -finely chopped
1/2 Med. Red Onion - finely chopped 
1/2 cup peeled & diced  Zucchini 
1/2 cup peeled & diced Yellow Squash     
1/4 cup - or more chopped Cilantro
Juice of 1 Lime
1/2 Jalapeno - seeded & finely chopped
1 tablespoon Olive Oil
2 tablespoons Red Wine Vinegar
Salt & Black Pepper to taste

Chop the celery, onion, zucchini & squash small like the corn.

Combine all ingredients in a bowl - garnish with sliced Cherry 
or Grape tomatoes - and serve.  


4 - 1 cup servings     about 185 calories per cup

NOTE: 1 can black beans - rinsed - would taste yummy!
6 - 1 cup servings    about 381 calories per cup