I like to serve salads instead of a steamed vegetable in the summer. For one reason, it is usually too hot to enjoy a warm meal. For another reason, summer produce is abundant and it is nice to incorporate health and tasty in the same plate. This recipe goes well with just about anything but if you are serving Mexican food, it will be even better.
Easy Corn Salad
2 cups frozen corn, defrosted and drained (If you have fresh corn, use that!)
1/2 cup canned garbonzo beans, drained
1/2 green Bell pepper, finely diced
1/2 red Bell pepper, finely diced
1 Jalepeno pepper, roasted, skinned, seeded, and diced*
1 large tomato, diced
1/4 cup red onion, minced
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
zest of one lime
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Salt and pepper to taste
Combine all the ingredients in a large bowl and mix to combine. Prepare a few hours ahead of time so the ingredients can marinate. You can bring it up to room temperature to serve or right from the
refrigerator.
*To roast the Jalepeno pepper, you can hold it over the flame of the stove until it gets a bit charred or under the broiler. Most of the skin will peel off. Slice, remove the seeds, dice, and use as directed. Remember to protect your hands because the oil from the pepper will stay on the skin and burn a bit.
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