Yields: 8 Servings
Ingredients
1 teas. grated lime peel
1/3 cup lime juice
2 Tbs. distilled white vinegar
1 Tbs. honey
2 teas. Dijon mustard
1 teas. ground cumin
2 cloves garlic minced or pressed
1 fresh jalapeno chile seeded and minced
1 1/2 cups fresh-cut yellow or white corn kernels
or 1 pkg. about 10 oz. from to medium
size ears corn)
frozen corn kernels thawed
2 cups cooked about 1 cup dry red kidney beans
drained and rinsed
1 medium size cucumber about 8oz. peeled seeded
and finely chopped
1/2 cup sliced green onions
2 Tbs. minced cilantro
8 warm tortillas store bought or
make your own
Instructions
To prepare lime marinade, in a nonmetal bowl, stir together lime peel,lime juice, vinegar, honey, mustard, cumin, garlic, and chile. Pourinto a large (1 gallon) heavy-duty resealable plastic bag or largenonmetal bowl. Add corn, beans, cucumber, onions, and cilantro. Sealbag; rotate to mix vegetables ( or mix vegetables in bowl, then coverairtight). Refrigerate for at least 20 minutes or up to 4 hours;rotate bag (or stir vegetables in bowl) occasionally. Scoop out cornmixture with a slotted spoon; drain (discard marinade), then divideequally among tortillas. Roll up tortillas to enclose filling.
Per serving: 189 calories ( 15% calories from fat), 3 g. total fat,0.4 g. sat. fat, 0 chol., 256 mg. sodium, 34 g. carbo., 4 g.fiber, 7 g. protein, 68 mg. calcium, 2 mg. iron
Marinate the vegetables for 4 hours to give them a richer, moreintense lime flavor