Sonoran Corn Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.1
  • Total Fat: 28.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 263.5 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 7.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Sonoran Corn Salad calories by ingredient


Introduction

1. Strain and rinse beans.
2. Clean corn- remove husk & silk, discard.
3. Grill corn, let cool then shave, discard cobs, reserve kernels.
4. Roast bell peppers, peel, core and remove seeds, then dice.
5. Dice red onions (small)
6. Trim ends of both ends of green onions, Slice on a bias cutting pieces no bigger than 1/4 inch thick.
7. Halve jalapenos, remove stem, seeds and veins, then dice small.
8. Clean and rinse cilantro, remove and discard stems. coarsely shop leaves.
9. Combine in large bowl with Chili-Cumin vinaigrette.
Chili-Cumin Vinaigrette.
1. Combine Chili powder,cumin ina small, dry skillet and place over medium heat.
2. Toast spices, be sure to continuously move spices around skillet to prevent scorching.
3. Blend together vinegars, spices and sugar, emulsify with canola oil,
Recipe by: Chef Carlos Dos Santos


 1. Strain and rinse beans.
2. Clean corn- remove husk & silk, discard.
3. Grill corn, let cool then shave, discard cobs, reserve kernels.
4. Roast bell peppers, peel, core and remove seeds, then dice.
5. Dice red onions (small)
6. Trim ends of both ends of green onions, Slice on a bias cutting pieces no bigger than 1/4 inch thick.
7. Halve jalapenos, remove stem, seeds and veins, then dice small.
8. Clean and rinse cilantro, remove and discard stems. coarsely shop leaves.
9. Combine in large bowl with Chili-Cumin vinaigrette.
Chili-Cumin Vinaigrette.
1. Combine Chili powder,cumin ina small, dry skillet and place over medium heat.
2. Toast spices, be sure to continuously move spices around skillet to prevent scorching.
3. Blend together vinegars, spices and sugar, emulsify with canola oil,
Recipe by: Chef Carlos Dos Santos
Number of Servings: 4

Ingredients

    Beans, red kidney, 1 cup
    Sweet Corn, Fresh, 1 cup
    *Peppers, sweet, red, fresh, 1 large
    Onions, raw, .5 cup, chopped
    Green Onion, 0.5 cup
    Jalapeno Peppers, 1 pepper
    Fresh Cilantro, 3 tsp
    Chili powder, 2 tbsp
    Ground Cumin, 2 tbsp
    Cayenne Pepper, 2 tbsp
    Granulated Sugar, 2 tsp
    Cider Vinegar, .25 cup
    Rice Vinegar, 0.25 cup
    *Canola Oil, .5 cup

Directions

Serving Size: 4 Servings