Corn Salad With Southwestern Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Caprial1 | 1 | Servings | |
INGREDIENTS
| 2 | Shallots, chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | Lemon, Juice of | |
| 1 | Lime, Juice of | |
| 1 | Jalapeno, diced | |
| 2 | T | Cayenne sauce |
| 1/2 | c | Olive oil |
| 1/4 | c | Sour cream |
| 1/2 | t | Chile powder |
| 1 | t | Ground cumin |
| 1/2 | t | Chopped cilantro |
| Salt and black pepper to | ||
| taste | ||
| 2 | t | Vegetable or olive oil |
| Kernels cut from 6 ears of | ||
| corn about 2 1/2 cups | ||
| 1 | Red onion, diced | |
| 2 | Red bell peppers, roasted | |
| peeled | ||
| seeded and | ||
| julienned | ||
| 3 | Vine-ripened tomatoes | |
| seeded and diced | ||
| Salt and black pepper to | ||
| taste |
INSTRUCTIONS
For the dressing, place shallots, garlic, lemon juice, lime juice, jalapeno and cayenne sauce in a medium-size bowl and whisk together. Slowly whisk in oil until well blended and smooth. Add sour cream and mix again. Add chile powder, cumin, and cilantro, and season with salt and pepper. Set aside while constructing the salad. For the salad, heat oil in a large saute pan until very hot. Add corn and saute for about 2 minutes. Add onion, peppers, and tomatoes and lightly saute for another 2 minutes. Season with salt and pepper. Pour into a bowl to cool, and then toss with southwestern dressing. Serve chilled. Serves six. Converted by MC_Buster. Per serving: 1274 Calories (kcal); 122g Total Fat; (81% calories from fat); 9g Protein; 53g Carbohydrate; 26mg Cholesterol; 51mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1 Fruit; 24 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1995
Calories From Fat: 1091
Total Fat: 123.8g
Cholesterol: 29.9mg
Sodium: 878mg
Potassium: 4356.6mg
Carbohydrates: 218g
Fiber: 39.9g
Sugar: 79.8g
Protein: 33.2g