Corn And Green Pepper Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8 to 10ears of corn (enough for about 6 cups fresh corn kernels)
- 2cups finely chopped green peppers
- ¾cup minced red onion
- 2tablespoons chopped hot green chilies, optional
- ½cup malt or white vinegar
- 4teaspoons sugar
- 2teaspoons ground cumin
- Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
167 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 5 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck corn and cook in boiling water 1 minute. Cool corn by running under cold water. Scrape kernels off ears.
- Step 2
Mix kernels with remaining ingredients and serve.
Private Notes
Comments
Added cubed potatoes. This is heaven in a corn tortilla with some pepper jack cheese.
Two green peppers, one jalapeños, one banana pepper, one clove garlice, thee ears steamed 5 min-two red potatoes peeled, diced, blanched, ice bath, one red onion-diced. Same dressing amount. Carries heat. Use in veggie tacos with pepper jack or avocado.