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Home > Restaurants > Recipes > Corn Salad With Red Peppers

Corn Salad With Red Peppers

Provided by: Chef Einat Admony
Served at: Balaboosta

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Ingredients

1/3 cup distilled white vinegar
2 tbs. extra-virgin olive oil
1 tbs. sugar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
3 cups cooked corn (6 medium ears); frozen corn, cooked, can be substituted
2 red bell peppers, seeded and cut into small cubes
2 jalapeños, seeded and cut into small cubes, or to taste
1/4 cup chopped cilantro
2 tbs. fresh lime juice

Instructions

Whisk together the vinegar, oil, sugar, salt, and black pepper in a large bowl. Add the corn, bell peppers, jalapeños, cilantro, and lime juice, and toss everything together.

Note: If you wish to serve this as a warm dish, just pop it in the microwave for a minute or two before serving. (Published 2013)
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