Carrot & corn salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | cup | Carrots; coarsely shredded |
| 2.00 | cup | Fresh corn kernels; 2 ears o |
| ½ | Red pepper; cored, seeded | |
| 1.00 | ; and chopped | |
| 2.00 | tablespoon | Fresh cilantro; chopped |
| 1½ | teaspoon | Ground cumin |
| 2.00 | tablespoon | Olive oil |
| 2.00 | tablespoon | Fresh lime juice |
| 2.00 | teaspoon | Jalapeno chiles; seeded and |
| 1.00 | Salt | |
Directions
Combine carrots, corn, sweet red pepper and cilantro in large bowl.
Sprinkle cumin in small skillet and heat over very low heat until warm and fragrant, about 1 minute. Remove from heat. Add oil, lime juice and jalapenos. Toss dressing with vegetables. Season to taste with salt. Cover and refrigerate until ready to serve. Makes 4 servings.