Gazpacho Salad

• ¼ cup chopped tomatoes
• ¼ cup diced cucumber
• 2 tablespoons diced onion
• ¼ cup chopped red pepper
• ¼ cup fresh or frozen corn kernels, cooked and drained
• 1 teaspoon lime juice
• 1 teaspoon red wine vinegar
• ½ teaspoon water
• ¼ teaspoon EVOO (extra virgin olive oil )
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 3 cups romaine lettuce torn into bite-size pieces
• 2 tablespoons fresh cilantro

• Combine first 5 ingredients together in a large bowl.
• Combine lime juice, vinegar, water, EVOO, garlic powder, and pepper together in a small bowl and whisk until blended.
• Pour over the tomato mixture and toss well. Cover and refrigerate for at least 2 hours to allow the flavors to blend.
• Toss the lettuce and cilantro together in a large bowl. Place chilled tomato mixture on top of the lettuce.
  

Servings: 1

• 84 calories
• 2 g fat (21% calories from fat)
• 0.3 g saturated fat
• <1 mg cholesterol
• 24 mg sodium
• 5.6 g fiber