Corn & Pepper Salad
Recipe information
Yield
serves 6
Ingredients
Dressing
1/4 cup lime juice
3 tablespoons olive oil
2 tablespoons minced fresh cilantro
2 garlic cloves, minced or pressed
Dash of Tabasco or other hot pepper sauce
1/4 teaspoon salt
1 15-ounce can of corn kernels, drained
1 cup sliced red radishes
1 red bell pepper, diced
1 cup thinly sliced celery
Preparation
Step 1
In a serving bowl, whisk together all of the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temperature or chilled.
Serving & menu ideas
Step 2
Prepare this festive salad with Nachos Grandes (page 63) or Bean & Cheese Quesadillas (page 141). Serve it with bread and cheese or hard-boiled eggs, and you have a light meal.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
