Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 Southwest Corn Salad Sun-and-earth colors, vibrant flavors and good health come together in one easy main-course salad. Serve with quesadillas, baked (not fried) tortilla chips; your favorite salsa. 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 Preparation - Estimated cooking time: under 30 minutes - 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. ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 HotJobs - Search Thousands of New Jobs http://www.hotjobs.com Quote Link to comment Share on other sites More sharing options...
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