Confetti corn salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh corn kernels |
| ¾ | cup | Water |
| 1 | can | Black beans (14.5 oz); rinsed and drained |
| ½ | cup | Green onions; sliced |
| ½ | cup | Red bell pepper; chopped |
| 1 | small | Cucumber; seeded and chopped |
| 2 | Cloves garlic; minced | |
| ¼ | cup | Fresh cilantro; chopped |
| 1 | teaspoon | Sweet red pepper flakes |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Corn oil |
| 2 | tablespoons | Rice vinegar |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Lime juice |
Directions
1. Combine corn kernels and ¾ cup water in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 7 to 8 minutes or just until tender. Drain.
Combine corn kernels with next 6 ingredients in a large bowl. 2. Whisk together red pepper flakes and next 6 ingredients until blended; pour over corn mixture. 3. Cover salad, and chill at least 2 hours.
Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 13:13:39 -0500 From: LD Goss <ldgoss@...>