Corn Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Yellow Sweet Corn, Frozen, 1 cup kernels (remove) Peppers, sweet, red, raw, sliced, 1 cup (remove) Scallions, raw, .25 cup, chopped (remove) Cucumber (peeled), 1 cup, pared, chopped (remove) Olive Oil, .25 cup (remove) Cider Vinegar, .25 cup (remove) Garlic powder, 1 tsp (remove) *Cumin seed, .25 tsp (remove)
Put corn in a microwave safe bowl with 3tbsp water, and cook for 2 or 3 mins until cooked but still crunchy. Set aside to cool. In a large bowl whisk together rice vinegar, olive oil, garlic powder and cumin. Chop peppers, scallions (green onions) and cucumber into small pieces, and add them to the bowl with the dressing and the cooled corn. Add a little salt to taste, and stir all the ingredients together. Chill for at least an hour in the fridge, and serve cold.
Serving Size: makes 6 servings
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 119.0
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 3.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.5 g
- Protein: 1.4 g
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