colorful corn salad
(1 rating)
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I first made this for a potluck. It was so well received that I made it again for a church picnic. Should be refrigerated overnight. For just 2 people, divide it in half and enjoy it for a couple days as a side.
(1 rating)
yield
16 - 18
Ingredients For colorful corn salad
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2 pkg10 oz. each frozen corn, thawed or 2 cans corn 14 - 15 oz each, drained
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2 cdiced green bell pepper
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2 cdiced sweet red bell pepper
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2 cdiced celery
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1 cminced fresh parsley
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1 cchopped green onions
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1/2 cshredded fresh parmesan cheese
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2 1/2 tspground cumin
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1 1/2 tspsalt
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3/4 tsppepper
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1/2 tsphot pepper sauce
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3 Tbspolive oil, extra virgin
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3garlic cloves, minced
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6 Tbsplime juice
How To Make colorful corn salad
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1In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave uncovered on high heat for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat. Garnish with a couple slices of green and red bell pepper on top or a sprig of fresh rosemary or basil.
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2Cover and refrigerate until serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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