Corn Salad
Based on sweet, fresh corn, this salad says summer. If the corn is very moist and sweet, use it raw. If not, blanch the kernels in boiling water for 1 minute. Drain and refresh them in cold water to stop the cooking. The salad will hold up for hours and is best at room temp.
Ingredients
-
6 tablespoons olive oil
-
1 cup finely minced red onion
-
2 teaspoons chili powder
-
1 teaspoon ground cumin
-
3 cups corn kernels
-
1 red bell pepper, diced
-
1 green bell pepper, diced
-
1 to 1-1/2 cups peeled, seeded and diced tomatoes
-
1/4 cup chopped cilantro
-
3 tablespoons sherry vinegar, or to taste
-
Salt and freshly ground black pepper to taste
Directions
1.
Heat 2 tablespoons oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
2.
Whisk together remaining 4 tablespoons oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.
Nutrition information
Calories 300, Total Fat 27 g, Saturated Fat 3 g, Sodium 25 mg, Carbohydrate 22 g, Fiber 4 g, Protein 4 g, Sugars 6 g
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Confetti Summer Salad
Made with bottled reduced-fat dressing, this versatile side-dish salad is low in fat and calories. For a main-dish version, stir in a can of black beans--rinsed, and drained.
See Recipe