Cakes & DessertsHomepageUncategorized

Kristi’s Corn Salad

Ingredients

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


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

Advertisements


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

Advertisements


1 teaspoon floor black pepper
½ teaspoon garlic salt

Directions
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.

Advertisements

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.

Advertisements

Related Articles

Leave a Reply

Your email address will not be published.

Check Also
Close
Back to top button