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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Remove 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.
2Drain 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.
3Refrigerate 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