ZESTY CORN AND CUCUMBER SALAD
Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to this simple salad accented with paprika. Prep Time: 15 minutes Refrigerate: 2 hours Makes 6 servings.
Ingredients • 2 cans (15 1/4 ounces each) whole kernel corn, drained • 1 cup diced seeded unpeeled cucumber • 1/4 cup chopped red onion • 1/3 cup mayonnaise • 2 tablespoons chopped fresh cilantro • 2 tablespoons grated Parmesan cheese • 2 tablespoons lime juice • 1 teaspoon McCormick® Paprika* • 1/2 teaspoon McCormick® Garlic Salt • 1/4 teaspoon McCormick® Ground Cumin
Directions 1. Mix corn, cucumber and onion in large bowl; set aside.
2. Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.
3. Refrigerate 2 hours or until ready to serve.
Season's Best: To use fresh corn, husk and cook 4 ears corn-on-the-cob until tender. Cool and cut off kernels to measure 3 cups.
*Test Kitchen Tip: Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the Paprika.
Nutritional Information per One Serving: About 175 Calories Fat 11g Protein 3g Carbohydrates 16g Cholesterol 7mg Sodium 560mg Fiber 2g
Copyright © 2006 McCormick & Company, Inc. All Rights Reserved. www.mccormick.com
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