Name: Summer Corn Salad
Prep time: 20 min
Cook time: 8 min
Total time: 33 min
Ingredients: 3-4 cups Fresh, Organic Corn (blanched, kernals only); 2-3 med Tomatoes (small diced); 1 each Orange Bell Pepper (small diced, seeds removed); 1-2 each Jalapeno Pepper (small diced, seeds removed); 1 cup Black Beans (cooked, drained); 1/2 each Red Onion (small diced); 1 TBL Paprika; 1 tsp Chili Powder; 1 each Lime (juiced); 1/4 cup Cilantro (chopped)

Summer Corn Salad

Jennifer Bajsel

Fresh Organic Corn Salad

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 33

Course Salad, Side Dish

Cuisine Mexican

Servings 6 guests

Equipment

Stock Pot
Cutting Board
Mixing Bowl

Ingredients

3-4 cups Fresh, Organic Corn blanched, kernals only
2-3 med Tomatoes small diced
1 each Orange Bell Pepper small diced, seeds removed
1-2 each Jalapeno Pepper small diced, seeds removed
1 cup Black Beans cooked, drained
1/2 each Red Onion small diced
1 TBL Paprika
1 tsp Chili Powder
1 each Lime juiced
1/4 cup Cilantro chopped

Instructions

Corn

Remove Husks from corn and place in a stock pot of boiling water for 8 minutes. Let cool and cut corn kernals off the cob into a mixing bowl.

Salad

Add tomatoes, bell pepper, jalapeno pepper, beans, onion, spices, juice and cilantro to corn kernals. Chill and serve

Keyword Corn, Latin, Mexican, Organic