| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 4 | c | Cooked corn kernels |
| 1 | c | Canned hearts of palm slices |
| 1/4 | c | Diced sweet red pepper |
| 1/4 | c | Chopped onion |
| 2 | T | Fresh lime juice |
| 1 | t | Chili powder |
| 1/2 | t | Finely grated lemon rind |
| 1/4 | t | Salt |
| Freshly ground black pepper | ||
| to taste | ||
| Spinach or lettuce leaves | ||
| optional |
INSTRUCTIONS
In large bowl, stir together corn, hearts of palm slices, red pepper and onion. In small bowl, stir together lime juice, chili powder, lime rind, salt and pepper. Slowly whisk in olive oil. Gently stir dressing into corn mixture. Use immediately or cover and refrigerate for up to three days. To serve, transfer to a pretty glass serving bowl or mound on a platter lined with spinach or lettuce leaves. Approx. 140 calories/serving for salad, dressing has 115 calories/serving. Posted to FOODWINE Digest 07 Jan 97 From: Pat Belanger <[email protected]> Date: Tue, 7 Jan 1997 22:03:32 -0800
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