Corn Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Corn Salad calories by ingredient


Introduction

You should really use rice vinegar in this recipe, and cumin powder, not seeds, but I couldn't find these options in the ingredients search You should really use rice vinegar in this recipe, and cumin powder, not seeds, but I couldn't find these options in the ingredients search
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)

Tips

Don't forget, use rice wine and cumin powder!


Directions

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