Recipe: Bell pepper and corn slaw

Recipe: Bell pepper and corn slaw
(Kirk McKoy / Los Angeles Times)

Total time:

35 minutes plus chilling time



6 to 8

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

1/2 teaspoon chipotle or

New Mexico

chile powder, or to taste

1/4 cup chopped cilantro


1. Core the peppers

and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.

2. Slice the kernels

off the corn, and toss them with the peppers.

3. 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.

4. 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.

5. Cover and refrigerate

the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.

Each of 8 servings:

117 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 302 mg. sodium.