Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  red bell peppers
  2        tablespoons  olive oil -- divided
  3             medium  leeks -- sliced 3/4-inch
  1              thick  -- (about 1 cup)
  4               cups  frozen corn -- not defrosted
  2             cloves  garlic -- minced
  2          teaspoons  fresh or 1/2 teaspoon dried thyme leaves
  5          teaspoons  dry sherry
  3        tablespoons  white wine vinegar
                        salt and pepper to taste

Preparation:

Halve, core and seed peppers. Cut in half crosswise and then into 1/4-inch strips. In a large skillet, heat 1 tablespoon olive oil over moderate heat. Add leeks and red peppers and saut‚ for 1 minute. Reduce heat to low, cover the pan with a sheet of waxed paper and the lid and cook until vegetables are soft, but not brown, stirring occasionally, about 10 minutes. Remove to a medium bowl. Increase heat to moderately high, add the remaining tablespoon oil and heat until hot. Saut‚ corn and garlic, stirring often, until corn is barely tender, 2 to 3 minutes. Remove to peppers. Stir in thyme, sherry, vinegar, salt and pepper to taste. Serve at room temperature. ADVANCE PREP: Salad may be refrigerated overnight. Prep Time: 25 minutes Cook Time: 12 minutes with frozen corn, 16 minutes with fresh corn Makes: 6 servings

Nutritional Information:

1087 Calories (kcal); 33g Total Fat; (25% calories from fat); 26g Protein; 194g Carbohydrate; 0mg Cholesterol; 82mg Sodium