Carrot And Corn Salsa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Carrots, coarsely shredded
2 cup: Fresh corn kernels, 2 ears corn
1/2: Sweet red pepper, cored, seeded and chopped
2 tbsp: Fresh cilantro, chopped
1 1/2 tsp: Ground cumin,
2 tbsp: Olive oil,
2 tbsp: Fresh lime juice,
2 tsp: Jalapeno chiles, seeded and minced
Salt,
Directions:
Combine carrots, corn, sweet red pepper and cilantro in large bowl.
Sprinkle cumin in small skillet and heat over very low heat until
warm and fragrant, about 1 minute. Remove from heat. Add oil, lime
juice and jalapenos. Toss dressing with vegetables. Season to taste
with salt. Cover and refrigerate until ready to serve. Makes 4
servings. By Marie Simmons Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
Sprinkle cumin in small skillet and heat over very low heat until
warm and fragrant, about 1 minute. Remove from heat. Add oil, lime
juice and jalapenos. Toss dressing with vegetables. Season to taste
with salt. Cover and refrigerate until ready to serve. Makes 4
servings. By Marie Simmons Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Salsa/sauce