A perfect salad for corn-lovers (like daughter, Jenn).
Southwestern Corn Salad
Number of Servings: 4
1 ½ cups (375 mL) corn, cooked and cooled
1 cup (250 mL) chopped cherry/grape tomatoes
1 red pepper, small dice
1/3 cup (85 mL) finely chopped red onion
¼ cup (60 mL) chopped fresh cilantro
1 ½ tablespoons (25 mL) fresh lime juice (1 lime)
1 teaspoon (5 mL) fresh lime zest
4 tablespoons (60 mL) vegetable or grapeseed oil
1 teaspoon (5 mL) honey
½ teaspoon (2.5 mL) chipotle chili powder
¼ teaspoon (1.5 mL) ground cumin or coriander
Sea salt; freshly ground black pepper
- Prepare Vinaigrette: Place all vinaigrette ingredients in a salad bowl. Whisk together; and season to taste.
- Place all salad ingredients (except cilantro) in the salad bowl and thoroughly combine. Adjust seasonings to taste.
- Just before serving, fold in chopped cilantro. Serve as is, or on a bed of mixed greens.
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