Carrot & corn salsa

Yield: 4 Servings

Measure 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

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.

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