Hispanic Kitchen

Spice It Up!

Corn Salad

Servings: 6

3 cups canned corn or thawed frozen corn
2 tablespoons olive oil
1 cup minced red onion
2 teaspoon chili powder
1 teaspoon cumin
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
1½ cups seeded and diced tomatoes
4 tablespoons chopped fresh cilantro
3 tablespoons cider vinegar
salt and pepper to taste

1. In a small sauté pan, warm olive oil over medium heat. Add onion and sauté for a few minutes. Add chili powder and cumin and sauté for 1 minute longer.
2. In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions. Toss to mix.
3. Add cilantro and vinegar. Toss well to combine.
4.Season to taste with salt and pepper, and toss again.
5. Serve at room temperature for best flavor.


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Comment by Sonia Mendez Garcia on March 24, 2012 at 5:37am

Like this...especially that it states to serve at room temperature....it's the way to really enjoy all these wonderful flavors!

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