• 2 Ratings

This dinner salad is a perfect summer dish, though you can make it any time of year with frozen sweet corn. If Cotija cheese, a Mexican-style crumbly cheese, isn't available, try crumbled goat cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a Dutch oven cook corn in a large amount of boiling salted water for 5 to 7 minutes or until tender. Remove corn from Dutch oven; set aside to cool. Add beans to the boiling water in Dutch oven; cook for 3 to 4 minutes or just until crisp-tender. Drain beans in a colander; rinse with cold water and drain well. Cut kernels from corn cobs.

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  • In a large bowl combine corn kernels, beans, grape tomatoes, and red onion. Toss gently to combine.

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  • For dressing, in a food processor or blender combine cilantro, oil, chile peppers, shallots, vinegar, garlic, and salt. Cover and process or blend until nearly smooth. Drizzle dressing over vegetables; toss well to coat. Sprinkle with cheese. Serve immediately.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

175 calories; 13 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 5 mg cholesterol; 71 mg sodium. 387 mg potassium; 13 g carbohydrates; 3 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 1312 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0