colorful corn salad
(1 RATING)
I first made this for a potluck. It was so well received that I made it again for a church picnic. Should be refrigerated overnight. For just 2 people, divide it in half and enjoy it for a couple days as a side.
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prep time
cook time
method
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yield
16 - 18
Ingredients
- 2 packages 10 oz. each frozen corn, thawed or 2 cans corn 14 - 15 oz each, drained
- 2 cups diced green bell pepper
- 2 cups diced sweet red bell pepper
- 2 cups diced celery
- 1 cup minced fresh parsley
- 1 cup chopped green onions
- 1/2 cup shredded fresh parmesan cheese
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
- 3 tablespoons olive oil, extra virgin
- 3 - garlic cloves, minced
- 6 tablespoons lime juice
How To Make colorful corn salad
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Step 1In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave uncovered on high heat for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat. Garnish with a couple slices of green and red bell pepper on top or a sprig of fresh rosemary or basil.
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Step 2Cover and refrigerate until serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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