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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© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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