Wednesday, October 27, 2010

Corn Salad (Mexican Recipe)

Recipe for 4

4 cups frozen corn
1 red onion, thickly chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large tomato, seeded and chopped
1 garlic clove, crushed and thinly chopped
A handful of fresh basil leaves, chopped
1 teaspoon red chili sauce
1/3 cup olive oil
Juice of one lemon
Salt and pepper

Place the frozen corn in skillet and add enough water just to cover it. Boil for 5 minutes in lightly salted water. Drain and place under cold water to cool.
Place corn, red onion, green and red bell peppers, tomato, garlic, basil, chili sauce, olive oil, and lemon juice in a salad bowl. Season with salt and pepper to taste. Toss until all ingredients combine. Cover and refrigerate for 45min to 1 hour.
Serve cold with warm tortillas. Enjoy!