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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is ridiculously easy, tasty, and good for you. It's is a great allergy-free option for barbecues and potlucks! Use it as a side (great substitute for cole slaw), or omit the peas and use it as a chip dip for corn chips. Ingredients:
1 cup peas |
3 cups corn |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 red onion, diced |
3 tablespoons chopped cilantro |
1/4 cup lime juice |
3 tablespoons olive oil |
salt and pepper |
Directions:
1. If using fresh corn on the cob, stem or boil corn for about 7 minutes and then cut off kernels with a very sharp knife.
2. If using frozen corn and peas, thaw them out by putting them in a pot with just enough water to cover them and cook on stove until thawed.
3. Combine all ingredients and adjust salt and pepper to taste.
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