Mexican Corn Salad Recipe
Ingredients
For the dressing:
1/4 cup white wine vinegar or 2 tablespoons white wine vinegar plus
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne), or to taste (optional)
1 tablespoon vegetable or canolaoil
For the salad:
3 medium-size tomatoes, diced (3 cups)
3 green onions, including tops, sliced (1/3 cup)
1 small sweet green pepper, cored, seeded, and diced (1/2 cup)
1 medium-size cucumber, peeled and diced (1 cup)
1 package (10 ounces) frozen corn kernels, thawed
1 1/2 cups cooked chick peas
1/3 cup minced fresh cilantro (coriander) or 1/3 cup minced parsley plus 2 teaspoons dried cilantro
1 fresh or pickled jalapeno pepper, seeded and chopped (about 2 tablepoons)
Directions
1 To prepare the dressing: In a small bowl, whisk together the vinegar, water, chili powder, and red pepper if desired. Whisk in the oil until well blended. Or put all the ingredients in a small jar, cover tightly, and shake until well blended.
2 To prepare the salad: In a large bowl, combine the tomatoes, green onions, green pepper, cucumber, corn, chickpeas, cilantro, and jalapeho peppers. Pour the dressing over the salad and toss to coat.
2 To prepare the salad: In a large bowl, combine the tomatoes, green onions, green pepper, cucumber, corn, chickpeas, cilantro, and jalapeho peppers. Pour the dressing over the salad and toss to coat.
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