Cakes & DessertsHomepageUncategorized

Kristi’s Corn Salad


two (16 ounce) programs frozen corn kernels, thawed
2 small zucchini, diced

1 (2 ounce) jar chopped pimento peppers
½ cup chopped purple onion

1 (4 ounce) can chopped inexperienced chile peppers, drained
⅔ cup olive oil


¼ cup sparkling lime juice
2 tablespoons cider vinegar

2 teaspoons floor cumin
1 ½ teaspoons salt

1 teaspoon floor black pepper
½ teaspoon garlic salt

Step 1
In a giant bowl, toss collectively the corn, zucchini, pimentos, crimson onion, and inexperienced chile peppers.


Step 2
In a jar with a lid, combine the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.

Step 3
Pour the oil combination over the corn mixture, and gently stir to coat all ingredients. Cover, and relax at least three hours in the fridgeearlier than serving.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button