Saturday, January 22, 2011

Corn Salsa (WW New Complete Cookbook, p. 213)


This is great on any Mexican food. I also put some in a green salad as I didn't want to use dressing. Very tasty.

Ingredients:

1 cup thawed frozen corn kernels
1 green bell pepper, seeded and chopped
2 plum tomatoes, chopped
1/2 cucumber, seeded and chopped
2 tbsp chopped cilantro
1 tbsp chopped parsley
1 tbsp orange juice
1 tbsp red-wine vinegar
1 tbsp canned chopped green chilis
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp chili powder

Mix all ingredients in a medium bowl. Refrigerate and eat at your leisure.

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