Hotsy-Totsy Corn Salad – Warmer weather

My co-worker brought this good and healthy salad to work and it’s easy to make. It’s colorful and zesty.  A nice change as a side dish. Kira said her kids ate it.  Kira wrote out her recipe and instructions below.  Thanks for sharing!

Kira Martin (Originally made by Jan Mulfinger, Kira’s Mother)

April, 2011

When making this salad, which is slightly spiked with jalepeno pepper, have all the ingredients prepped ahead.  I tossed all the ingredients together the day before, so that the flavors have a chance to blend.  This salad holds very well.  This is also a healthy salad, as there is no oil and only fresh vegetables and fruits.  I have added more or less depending what is in my refrigerator.  Adjust to your taste buds.

This goes well with grilled chicken or shrimp.  Also pairs well with crab or walleye cakes.

Ingredients:

4 cups of fresh corn, taken on the cob and boiled approx 4 mn.- you can use canned but it is not as good.

2 cups finely chopped green cabbage

2/3 cup finely diced onion

3 green onions, chopped

1 papaya, and or 1 mango- peeled, seeded, and diced (I prefer papaya)

2T finely grated lime zest

1-1 ½ finely minced jalapeno pepper

1 red/green/yellow/ or orange pepper, finely diced (or a combination of)

1 can of black beans

Mix all of the above together.

Dressing:

Whisk together and pour over chopped veggies mix above before serving.

½ to ¾ cup fresh lime juice

½ to ¾ cup pineapple juice, I usually buy the small 12 0z tin can)

¼ cup apple cider vinegar

2 T sugar

*½ cup parsley- chopped and add just before serving- important ingredient!

Yield: About 10 cups

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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