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When corn is in season, this is one of our favorite summer lunches. (Yes, I know corn isn't in season right now, but I decided to go ahead and post the recipe while I was thinking about it.) We got this recipe from Aunt Karen one year when she brought it to the lake.
Confetti Corn Salad
5 ears of corn, raw, cut off cob
1 can black beans, drained & rinsed
1 can chopped chili peppers, drained
1/3 green pepper, chopped
1/3 red onion, chopped
1 large tomato, chopped
1 8oz. pkg. feta cheese, crumbled
1 Tbls. cilatro, chopped
2 cloves of garlic, minced
1/2 tsp. salt
cayenne pepper, to taste
Dressing:
2 Tbls. apple cider vinegar
2 Tbls. olive oil
2 Tbls. lemon juice
1/2 tsp. chili powder
Toss all ingredients together. Mix up dressing and drizzle over salad, stir, and serve.
3 comments:
That looks really good!! My mom makes a version of that, too. :-)
Mmmm, that looks so good. I think I need to try this recipe!
Wow! That looks great! Our mom makes this recipe too!
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