Carrot and corn salsa

4 servings

Ingredients

Quantity Ingredient
2 cups Carrots -- coarsely shredded
2 cups Fresh corn kernels -- 2 ears corn
½ Sweet red pepper, cored, seeded and chopped
2 tablespoons Fresh cilantro -- chopped
1½ teaspoon Ground cumin
2 tablespoons Olive oil
2 tablespoons Fresh lime juice
2 teaspoons Jalapeno chiles -- seeded and minced
Salt

Directions

Combine carrots, corn, sweet red pepper and cilantro in large bowl.

Sprinkle cumin in small skillet and heat over very low heat until warm and fragrant, about 1 minute. Remove from heat. Add oil, lime juice and jalapenos. Toss dressing with vegetables. Season to taste with salt. Cover and refrigerate until ready to serve. Makes 4 servings. By Marie Simmons Copyright Los Angeles Times Recipe By : Los Angeles Times - Prodigy From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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