Corn Salsa

• 1 cup corn, fresh or canned
• 1/2 cup red bell pepper, diced
• 1/2 cup small red onion, diced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

In a dry pan lightly roast the corn until golden brown.  In medium bowl, combine all ingredients.  Mix well.  Cover and refrigerate 1 hour or until well-chilled.

Recipe by AccentHealth Chef Donna Brousseau