Southwest Corn Salad
Source of Recipe
From Miavita
List of Ingredients
4 ears fresh corn
3 tsp. olive oil
1 green or red bell pepper, seeded and diced
1 small jícama, peeled and diced
1 can pinto beans (15 oz.), rinsed and drained
3 tbsp. balsamic vinegar
2 tsp. chili powder
Recipe
1 Use a serrated knife to cut kernels from corn cobs. Heat 1 teaspoon of the oil in a large, heavy-bottomed skillet over medium-high heat. Cook corn kernels, stirring often, until they begin to brown, about 5 minutes.
2 Transfer corn to a bowl. Stir diced pepper, jícama, beans, vinegar and the remaining 2 teaspoons oil. Season with chili powder and salt and freshly ground black pepper to taste.
3 Serve at room temperature or chilled.
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