SIDE DISH

BELL PEPPER

AND CORN SLAW

• 6 large bell peppers, assorted colors

• 2 ears corn, shucked

• Juice of 2 lemons, or to taste

• Zest of 1 lemon

• 1 clove garlic, minced

• 1/4 cup olive oil

• 1 tablespoon agave syrup or honey, or to taste

• 1 teaspoon salt, or to taste

• ½ teaspoon chipotle or New Mexico chile powder, or to taste

• 1/4 cup chopped cilantro

Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 ½ inches long. Place the sliced pepper in a large bowl.

Slice the kernels off the corn, and toss them with the peppers.

In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.

Pour the dressing over the peppers and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.

Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated. Total time: 35 minutes plus chilling time. Makes 6 to 8 servings.

Per servings (based on 8): 117 calories, 7 g fat (1 g saturated), 0 cholesterol, 2 g protein, 14 g carbohydrates, 3 g fiber, 302 mg sodium.

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