Grilled Tomato and Bell Pepper Salsa

Add a unique element to salsa by grilling some of the components. This nearly fat-free topping can be used in so many ways.

Ingredients

• 2 firm-ripe tomatoes
• 1 small onion, cut into 3/4 -inch-thick slices
• 2 teaspoons olive oil
• 1 ear corn, inner layer of husk intact
• 1 small red bell pepper, seeded and finely chopped
• 1 small yellow bell pepper, seeded and finely chopped

• 2 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 2 tablespoons chopped cilantro

How to make it   32 minutes

• 1

  Heat grill to medium hot or preheat broiler. Brush tomatoes and onion with oil. Place tomatoes, onion, and corn on grill or broiler pan.
• 2

  Grill or broil 4 inches from heat, turning frequently, until lightly browned, 10 to 12 minutes.
• 3

  When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.
• 4

  In serving bowl, combine tomatoes, onion, corn, red pepper, yellow pepper, garlic, cumin, oregano, salt, chili powder, and cilantro. Refrigerate until ready to serve.

Nutritional Information(per serving)

• Calories: 48
• Fat: 2 g
• Saturated Fat: 0 g
• Cholesterol: o mg

• Sodium: 202 mg
• Carbs: 8 g
• Protein: 1 g
• Fiber: 2 g