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1/8th of recipe (about 1 cup): 141 calories, 1.5g total fat (<0.5g sat. fat), 404mg sodium, 20.5g carbs, 2.5g fiber, 6.5g sugars, 13g protein
Cook: 10 minutes
4 cups frozen sweet corn kernels
1/2 tsp. chili powder
1 tsp. ground cumin
2 cups chopped tomatoes
12 oz. ready-to-eat bay/small shrimp (or chopped large shrimp)
1 cup finely chopped red onion
1 cup finely chopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup seeded and finely chopped jalapeño pepper
1/4 cup lime juice
1 tbsp. chopped garlic
1 tsp. salt
1/2 tsp. black pepper
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add corn, chili powder, and 1/2 tsp. cumin. Cook and stir until blackened, about 7 minutes.
In a medium-large bowl, combine all remaining ingredients, including remaining 1/2 tsp. cumin. Mix until uniform.
Fold in blackened corn. Cover and refrigerate until ready to serve. (It tastes great chilled!)
MAKES 8 SERVINGS
There are still a few days left in National Salsa Month, a.k.a. May! Time for some Salsa Verde Chicken with Cauliflower Rice...
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