Recipe: Bell pepper and corn slaw

Bell pepper and corn slawTotal time: 35 minutes plus chilling timeServings: 6 to 8Note: From Noelle Carter.6 large bell peppers, assorted colors2 ears corn, shuckedJuice of 2 lemons, or to tasteZest of 1 lemon1 clove garlic, minced 1/4 cup olive oil1 tablespoon agave syrup or honey, or to taste1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro1. 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.