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    • Mexican Corn Salad- muy bueno!

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    •  4/9/2010 3:33:38 PM
    • When I first found this recipe- I hoped it would be good...I was somewhat unsure about the flavor it might have.

      I noticed that every ingredient are things that I always have on hand, but I am not used to using seasoned rice vinegar and coriander.

      I have really been trying to make new recipes- so I went for it...

      AND I LOVED IT!  I knew it must be good when both my kids ate some (even my picky eater!)

      The first bowl I made was gone very quickly.  I ended up making another one later that same day.

      It taste just as good (if not better) the next day.

       

      Now- this recipe is one of my favorite snacks- so I just have to share!

       

      Mexican Corn Salad
      Makes 6 servings


      1 15-ounce can corn, drained
      1 large cucumber, peeled and diced
      1/2 cup finely chopped red onion
      1 medium red bell pepper, seeded and finely diced
      1 medium tomato, seeded and diced
      1/2 cup chopped fresh cilantro
      2 tablespoons seasoned rice vinegar
      2 tablespoons cider vinegar or distilled vinegar
      1 tablespoon lemon or lime juice
      1 garlic clove, minced
      1 teaspoon ground cumin
      1 teaspoon ground coriander
      1/8 teaspoon cayenne pepper


      In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

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