1 each sweet green and red pepper
1 cup frozen corn kernels, thawed
2 tablespoons olive oil
Finely grated zest and juice of 1 lime
1/8 teaspoon each salt and pepper
Dash hot red pepper sauce
2 tablespoons chopped parsley
Preparation Instructions:
Roast peppers according to previously described method. Peel and chop into small dice and transfer to a bowl. Add corn and mix well. In a small bowl, combine olive oil, lime zest and juice, salt, pepper, hot red pepper sauce, and parsley. Mix together, then pour over the peppers and corn. Toss together to mix; serve with broiled chicken breasts or as a dip.