Recipe - Roasted Corn And Herb Medley

FOR THE SALAD
4 Ears corn
1 Spanish onion
2 Red capsicums
1 Green capsicum
1 tablespoon Paprika
1 tablespoon Ground cumin
2 Cloves garlic; minced
6 Yellow squash
1 400 g. tin red kidney beans;
rinsed
1 400 g. tin Lima beans;
rinsed
120 ml Vegetable stock
1 teaspoon Tabasco sauce
2 Limes; juice of
1 teaspoon Sugar or splenda
One half cup Fresh coriander; chopped
One half cup Fresh parsley; chopped

Cut the corn from the ears and remove and discard the seed core from the
capsicums.

In a large nonstick pan, add the chopped Spanish onion, chopped red and
green capsicum flesh, paprika, cumin and the corn and cook over a high heat
until the vegetables begin to blacken and blister, stirring often.

Add the oil, garlic and squash and continue to cook for 4 minutes, stirring
constantly.

Add the Lima beans, kidney beans, stock, tabasco and sugar and cook until
the liquid has evaporated and the vegetables are hot.

Remove from the heat and add lime juice, fresh coriander, parsley and salt
and pepper to taste. Toss thoroughly to coat all the vegetables. Serve warm
or at room temperature.

Converted by MC_Buster.

Per serving: 1928 Calories (kcal); 14g Total Fat; (6% calories from fat);
108g Protein; 378g Carbohydrate; 1mg Cholesterol; 1010mg Sodium Food
Exchanges: 21 Grain(Starch); 5 Lean Meat; 9 One half Vegetable; 1 Fruit; 1 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.