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Recipe Summary

prep:
25 mins
chill:
6 hrs
Servings:
8
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Ingredients

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Directions

For salad:
  • If using fresh corn, cut kernels from cobs (should have 2 cups). In a large skillet, heat oil over medium-high heat; add corn and jalapeño. Cook, stirring frequently, for 2 to 3 minutes or till corn is lightly browned.

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  • Transfer corn mixture to a large bowl and cool slightly. Stir in black beans, sweet pepper, tomatoes, green onions and red onion.

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For dressing:
  • In a screw-top jar combine the Italian salad dressing, cilantro or parsley, lime juice, hot-pepper sauce, garlic, salt and cumin. Cover and shake well.

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  • Immediately pour dressing over the corn mixture. Cover and refrigerate salad for at least 6 hours or overnight.

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  • To serve, toss lightly and transfer to a salad bowl. If you like, garnish with lettuce. Makes 8 servings.

Tips

When seeding and chopping a fresh chili pepper, protect your hands with plastic gloves; the oils in the pepper can irritate your skin. Also, avoid direct contact with your eyes. When finished with the chili pepper, wash your hands thoroughly.

Nutrition Facts

134 calories; total fat 5g; cholesterol 1mg; sodium 632mg; carbohydrates 22g; fiber 5g; protein 5g.

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