Mexican Salad

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      1⁄4 cup olive oil
      3 Tbsp fresh lime juice
      1 tsp minced garlic
      1 tsp salt
      1 tsp pepper

      3 cups raw or cooked fresh corn kernels
      1 can (about 15 oz) black beans, rinsed
      3 ripe tomatoes, cut in chunks
      1 each green and red bell pepper, chopped
      1⁄3 cup chopped cilantro

      1. Dressing: Mix oil, lime juice, garlic, salt and pepper in a 21⁄2-qt serving bowl. 2.

      Add remaining ingredients; toss gently to mix and coat. TipsThe yield from 2 average ears of corn is 11⁄3 cups kernels.A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan.Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

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