Spicy Corn Salad
"I love this salad. Makes me think: barbecues & cottages & picnics..."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 ears corn
- 2 jalapeno peppers, roasted & peeled
- 2 green onions, minced
- 1⁄3 cup fresh cilantro, minced
- 1 1⁄2 cups cherry tomatoes, halved
- 1⁄2 ripe avocado, sliced
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 2 tablespoons fresh lemon juice or 2 tablespoons lime juice (I prefer lime)
- 1⁄2 cup plain nonfat yogurt
- 1⁄2 cup fat free sour cream
- 2 teaspoons ground cumin
directions
- Cook the corn in a pot of boiling water.
- Be careful not to overcook.
- Drain,& scrape the kernels off the cobs into a bowl.
- Add peppers, green onions, cilantro and tomatoes& toss.
- In a food processor, mix the rest of the ingredients until smooth.
- Add the dressing to the salad& mix lightly.
- Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.
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RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
