Southwest Corn and Cumin Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand. Ingredients:
2 (16 ounce) cans whole kernel corn (drained) |
3 medium roma tomatoes (chopped) |
3 teaspoons cumin |
1 teaspoon oregano (dried) |
1/4 cup green pepper (diced) |
3 green onions (sliced) |
salt and pepper |
3/4 cup mayonnaise |
hot sauce |
Directions:
1. Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
2. Cool and refrigerate for at least 1 hour.
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