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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Quick and easy side dish from Diabetic Living. Ingredients:
4 slices bacon |
2 cups fresh whole kernel corn or 2 cups frozen whole kernel corn |
1 cup frozen shelled sweet soybeans (edamame) |
1 cup grape tomatoes or 1 cup cherry tomatoes, halved |
1/2 red onion, thinly sliced |
2 tablespoons snipped fresh cilantro |
1 small fresh jalapeno pepper, seeded and finely chopped |
1 tablespoon olive oil |
1/2 teaspoon finely shredded lime peel |
1 tablespoon lime juice |
2 garlic cloves, minced |
1/4 teaspoon ground cumin |
1/8 teaspoon chili powder |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, reserving 2 tablespoons of the drippings in the skillet (discard the remaining drippings). Drain bacon on paper towels. Crumble bacon; set aside. Add corn and soybeans to the reserved drippings in skillet; cook and stir for 3 to 4 minutes or just until vegetables are crisp-tender.
2. In a large bowl, stir together crumbled bacon, corn-soybean mixture, tomatoes, red onion, cilantro, and chile pepper.
3. For dressing, in a small screw-top jar, combine oil, lime peel, lime juice, garlic, cumin, chili powder, and 1/8 teaspoon salt. Cover and shake well to mix. Pour dressing over corn mixture; toss gently to coat.
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