Southwestern Corn and Cranberry Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Dried cranberries should be plump and firm in the bag, not dried up or hard. They should also have a distinct cranberry smell. Look for packages that have no added sugar. As a note, there's no salt in the recipe because the canned chiles have quite a bit of sodium. Ingredients:
3 cups frozen corn kernels, thawed |
1 (4 ounce) can chopped green chilies (mild, medium or hot) |
2 medium celery ribs, thinly sliced |
1 small red onion, minced |
1/2 cup no-sugar-added dried cranberries |
3 tablespoons fresh lime juice |
1 teaspoon ground cumin |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large bowl, combine all ingredients. Serve at room temperature or cover and refrigerate for up to 3 days.
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