Summer Salad

Friday, May 16, 2014

Mexican Corn Salad 

If your looking for a good summer side dish, I have one for you.  

  • 6 ears of corn
  • 2 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 large or 2 small fresh jalapeno peppers (optional)
  • ½ cup canned black beans, washed and drained
  • 4-6 scallions (1/2 cup), sliced both tops and bottoms
  • ½ cup chopped sweet red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • Juice from one lime
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ½ cup mayonnaise (I used fat free)
  • 8 ounces Farmer’s cheese Queso Blanco
  • salt and pepper
1.  Boil the corn and then cut from cob
2.  In frying pan heat the veggie oil and then add the     jalapenos, sweet red bell pepper and scallions until soft.
 3.  Add the corn, black beans and all other ingredients except the mayo.
4.  Turn heat down and let simmer for about 30 minutes.
5.  Remove from heat and let sit about 10 minutes.
6.  Add the mayo and stir very gently.
7.  Refrigerate for at least an hour and serve. 


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