| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bar-b-q, Salads/dres | 6 | Servings | |
INGREDIENTS
| 10 | Cucumbers | |
| 2 | Red bell peppers | |
| 4 | Vidalia onions, sliced paper | |
| thin | ||
| 1/2 | c | Salt |
| 6 | Lightly grilled ears of | |
| corn kernels only | ||
| === MARINADE === | ||
| 2 | c | Sugar |
| 3 | c | Cider vinegar |
| 2 | T | Mustard seeds |
| 1/4 | t | Ground cloves |
| 1 | t | Ancho chile powder |
INSTRUCTIONS
Combine all marinade ingredients and set aside. Seed and cut the cucumbers into a fine julienne. Seed the peppers and cut them into thin ribbons 2-inches long. Combine the cucumbers, red peppers, onions, and salt and let stand for 3 hours. Drain and press out juice. Add corn kernels and toss with marinade. Serve with grilled squid if desired. (See the "Grilled Squid With Sweet & Sour Cucumber, Corn & Vidalias" recipe which is included in this collection). Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3618 ) Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 9556.1mg
Potassium: 319.3mg
Carbohydrates: 80.2g
Fiber: 2.4g
Sugar: 70.6g
Protein: 2.2g