Serve this versatile appetizer European-style on top of toasted baguette slices or try it with corn tortilla chips. Leftovers? Spoon them over greens for a refreshing salad.
1 cup fresh ciliegine (cherry-size) mozzarella balls, halved
1/2 cup fresh or frozen cooked corn kernels
1/4 cup chopped pitted Kalamata olives
1 (4-oz.) can diced green chiles, drained, rinsed
1 large tomato, chopped
1 1/2 tablespoons packed chopped fresh basil
1 tablespoon olive oil
1/2 tablespoon lemon juice
1/8 teaspoon coarse salt
1/8 teaspoon pepper
1. Combine cheese, corn, olives, chiles, tomato and basil in medium bowl.
2. Whisk all remaining ingredients in small bowl; stir into corn mixture. (Salsa can be made 4 hours ahead. Cover and refrigerate.) Serve at room temperature.
3 1/2 cups
PER 2 TABLESPOONS: 20 calories, 1.5 g total fat (.5 g saturated fat), 1 g protein, 1 g carbohydrate, 5 mg cholesterol, 90 mg sodium, .5 g fiber