| 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 |
tb |
Fresh lime juice |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Finely grated lemon rind |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
|
|
Spinach or lettuce leaves (optional) |
INSTRUCTIONS
LIME DRESSING
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 <nomad@NETROVER.COM>
Date: Tue, 7 Jan 1997 22:03:32 -0800
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”