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CORN SALAD

The Bounty Of Central Florida by Valerie Hart

Yield: 6 Servings


• 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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