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Thursday, August 21, 2014

Fresh Mexicorn Salad

A corn salad with roasted red peppers,
chopped black olives and red onions,
is a taste treat to scoop up with tortillas.
Add in some grape tomatoes to make
this colorful corn salad eye appealing.

2 cups frozen or fresh corn
1 roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup chopped red onion
2 scallions, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin powder
a dash of red hot cayenne pepper
a dash of salt or to taste

In a big old mixing bowl, combine everything.
Serve cold or at room temperature as desired.

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