CORN AND BEAN SALAD

Kai loved this salad at Grace’s Shinboku gathering!

  • Drizzle a few teaspoons of oil on a cookie sheet. Place defrosted corn on this sheet. Broil for a few minutes until corn gets “roasted”. Mix occassionally. Remove from oven and allow to cool.

  • Place cooled corn in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.

  • In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

  • Options: garnish with avocado and chopped mozzarella cheese.

CORN AND BEAN SALAD photo

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