Carrot and corn salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Carrots -- coarsely shredded |
| 2 | cups | Fresh corn kernels -- 2 ears corn |
| ½ | Sweet red pepper, cored, seeded and chopped | |
| 2 | tablespoons | Fresh cilantro -- chopped |
| 1½ | teaspoon | Ground cumin |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Fresh lime juice |
| 2 | teaspoons | Jalapeno chiles -- seeded and minced |
| 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. By Marie Simmons Copyright Los Angeles Times Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking