CORN SALAD
• 6 ears parti-color corn, cooked and kernels sliced off cobs • 1 small purple onion, minced • 1 yellow bell pepper, seeded and chopped into small squares • 2 tablespoons extra virgin olive oil • 1 teaspoon salt • 1/4 teaspoon black pepper • 1/4 teaspoon ground cumin • 1/4 teaspoon ground coriander • Chopped cilantro leaves
Combine ingredients.
Refrigerate several hours or overnight.
Serve as an accompaniment to fish or chicken, or over a lettuce leaf as a salad.
Sprinkle chopped cilantro leaves over the top.
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