MEXICAN CORN SALAD

Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette!

Serves 6-8

12 oz. can vacuum packed whole kernel corn, or 17 ounce can whole kernel corn, drained

2 c. diced fresh Roma (Italian plum) tomatoes

1 sweet red roasted pepper, diced

3-4 mild pepperoncini (Tuscan peppers), sliced crosswise into thin rigs

5 lg. California black olives, sliced thinly into rounds

salt to taste

freshly ground black pepper

3 T. corn oil

2 T. white wine vinegar

2 T. finely chopped fresh cilantro

1/2 t. garlic granules

salt to taste

In large bowl combine corn, tomatoes, roasted pepper, pepperoncini, and black olives. Stir, salt to taste and add freshly ground black pepper to taste.

In small cup combine corn oil, vinegar, cilantro and garlic. Stir briskly with fork till thickened, then salt to taste.

Pour dressing over vegetables, toss gently to coat, then cover and refrigerate at least 1 hour before serving.

Notes: Serve with potato, bean or green vegetable dishes.

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