Friday, March 1, 2013

mexican corn salad

mexican corn salad

4 cups frozen corn (thawed)
¼ cup red onion, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 large tomato, seeded and chopped
2 tsp garlic, chopped
¼ cup basil leaves, chopped
1 tsp dried oregano
1 tsp red pepper sauce (optional)
1/3 cup olive oil
2 Tbsp fresh lime juice
1 Tbsp rice wine vinegar
Salt and pepper, to taste
1 jalapeno pepper, seeded and chopped (optional)

  1. Thaw frozen corn.
  2.  Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce, olive oil, lime juice, and rice wine vinegar in bowl. Toss until combined.
  3. Season with salt and pepper to taste. Scoop into festive platter and serve immediately or refrigerate. 

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