| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Side dishes | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh corn kernels |
| 3/4 | c | Water |
| 1 | cn | Black beans (14.5 oz); rinsed and drained |
| 1/2 | c | Green onions; sliced |
| 1/2 | c | Red bell pepper; chopped |
| 1 | sm | Cucumber; seeded and chopped |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Fresh cilantro; chopped |
| 1 | ts | Sweet red pepper flakes |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 2 | tb | Corn oil |
| 2 | tb | Rice vinegar |
| 1 | tb | Sesame oil |
| 1 | tb | Lime juice |
INSTRUCTIONS
1. Combine corn kernels and 3/4 cup water in a saucepan; bring to a boil. Cover, reduce heat, and simmer 7 to 8 minutes or just until tender. Drain. Combine corn kernels with next 6 ingredients in a large bowl. 2. Whisk together red pepper flakes and next 6 ingredients until blended; pour over corn mixture. 3. Cover salad, and chill at least 2 hours. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 13:13:39 -0500 From: LD Goss <[email protected]>
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