Mexican corn salad with lime dressing

1 Servings

Ingredients

Quantity Ingredient
4 cups Cooked corn kernels
1 cup Canned hearts of palm slices
¼ cup Diced sweet red pepper
¼ cup Chopped onion
2 tablespoons Fresh lime juice
1 teaspoon Chili powder
½ teaspoon Finely grated lemon rind
¼ teaspoon Salt
Freshly ground black pepper to taste
Spinach or lettuce leaves (optional)

Directions

LIME DRESSING

In large bowl, stir together corn, hearts of palm slices, red pepper and onion. In small bowl, stir together lime juice, chili powder, lime rind, salt and pepper. Slowly whisk in olive oil. Gently stir dressing into corn mixture. Use immediately or cover and refrigerate for up to three days. To serve, transfer to a pretty glass serving bowl or mound on a platter lined with spinach or lettuce leaves. Approx. 140 calories/serving for salad, dressing has 115 calories/serving.

Posted to FOODWINE Digest 07 Jan 97 From: Pat Belanger <nomad@...> Date: Tue, 7 Jan 1997 22:03:32 -0800

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