Jalapeno Corn Slaw

A little Tex-Mex combination with a light dressing of lemon juice and champagne vinegar -- no oil. Sounds really light and fresh. Prep time does not include refrigeration time.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 head green cabbage, thinly sliced
• 2  cups corn kernels, roasted
• 2  red bell peppers, roasted (peeled, seeded and diced)
• 1  red onion, diced
• 3  tablespoons fresh lemon juice
• 3  tablespoons champagne vinegar
• 2  jalapeno chilies (seeded and minced)
• 1  cup cilantro, coarsely chopped
•  fresh ground black pepper
•  salt

Directions

1. Roast red bell pepper either over a gas flame until it blisters or in a skillet with 2 tablespoons oil and blister over high heat. Wrap in a wet paper towel and set aside to steam gently. When you remove the towel, most of the skin should come off with it. Scrape off the rest of the skin with a butter knife. For corn, place "unshucked" ears of corn in an oven and set at 350 degrees - roast for 30 minutes or until kernels are soft. Shuck the corn, remove the silk, cut the kernels from the cob and proceed as directed.
2. Combine all the ingredients in a bowl, including salt and pepper to taste. Toss well. Cover and let stand in the refrigerator for 2 hours before serving.