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“From Vegetarian Times July 1996.”
READY IN:
15mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup corn kernel
  • 1 cup tomatoes, peeled, seeded, chopped
  • 14 cup yellow onion, blanched and chopped
  • 1 small jalapeno, seeded and minced
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon balsamic vinegar
  • salt and pepper, to taste

Directions

  1. In hot dry skillet, cook corn kernels until slightly caramelized, about 4 to 5 minutes.
  2. In bowl, mix remaining ingredients with corn.
  3. Season with salt and pepper.

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