Ingredients

2 (11-ounce) cans whole kernel corn, drained

1/3 cup no-salt-added chicken broth, undiluted

3/4 cup chopped green pepper

1/2 cup chopped purple onion

2 Tablespoons chopped fresh cilantro

2 Tablespoons rice wine vinegar

2 teaspoons lime juice

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

1 (4-ounce) jar diced pimiento, drained

Preparation

  1. Combine corn and broth in a large skillet; cook over medium-high heat 3 to 5 minutes or until liquid evaporates.

  2. Remove from heat; add green pepper and next 8 ingredients, stirring well. Chill and serve.