Corn and Pepper Salad

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corn_pepper_salad_08In season, with freshly picked and cooked corn, ripe bell peppers, and cilantro from your garden, you can make this salad outstanding. But even with canned or frozen corn, it’s crunchy, refreshing and really delicious. We recommend serving it alongside Bean and Cheese Quesadillas or  with Nachos Grandes.





Corn and Pepper Salsa
Recipe type: salad
Prep time: 
Total time: 
Serves: 6
  • ¼ cup lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced or pressed
  • dash of Tabasco or other hot pepper sauce
  • ¼ teaspoon salt
  • 1 15-ounce can of corn kernels, drained
  • 1 cup sliced red radishes
  • 1 red bell pepper, diced
  • 1 cup thinly sliced celery
  1. In a serving bowl, whisk together all of the dressing ingredients.
  2. Add the corn, radishes, bell peppers, and celery to the bowl.
  3. Toss well.
  4. Serve at room temperature or chilled.