Fresh corn salad

Lynn Socko

By
@lynnsocko

I just can't get enough fresh corn this time of year. This is what I whipped up today using things I had on hand. Don't skip the lime juice, that's what brings it all together.


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Comments:

Serves:

3-4 cups

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 c
fresh corn off the cob (abour 5 lg ears)
1
fresh jalapeno
1/2
red bell pepper
1/2 small
red onion
2 Tbsp
finely chopped fresh cilantro
1 can(s)
(15 oz) goya small red beans, opt
1/2-1 tsp
lime juice
cracked black pepper and salt to taste
1/2 tsp
mccormicks mesquite grilling season

Directions Step-By-Step

1
Remove corn from cobs and place in large bowl. Finely dice red bell, jalapeno, onion, and cilantro. You can remove the seeds from the jalapeno if desired to reduce heat.
2
Drain and rinse beans, you could also use kidney beans or black beans. Add to corn, salt and pepper to taste, add McCormicks grilling season, lime juice and toss.
3
Refrigerate for about an hour before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy