Bell pepper and corn slaw Total time: 35 minutes plus chilling time Servings: 6 to 8 Note: From Noelle Carter. 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 cob , 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 pepper-and-corn mix 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.