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Corn & Pepper Salad

Recipe information

  • Yield

    serves 6

Ingredients

Dressing

1/4 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
1/4 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

Preparation

  1. Step 1

    In a serving bowl, whisk together all of the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temperature or chilled.

  2. Serving & menu ideas

    Step 2

    Prepare this festive salad with Nachos Grandes (page 63) or Bean & Cheese Quesadillas (page 141). Serve it with bread and cheese or hard-boiled eggs, and you have a light meal.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSaladLimeCitrusFruitCornVegetableBell PepperRadishRoot VegetableCelerySideLunchDinnerVeganVegetarianDairy FreeGluten FreeNut FreeQuickEasyMake AheadNo-CookCookbooks
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