Mexican Corn Salad

[Guest guest]

Mexican Corn Salad

Serves 6

 

Shells, 6 corn tortillas shaped into bowls and deep-fried (or baked)

8 oz. can black beans, rinsed & drained

1/4 cup chopped green onions (scallions)

2 cups cherry tomatoes, cut into 4ths

1 julienne cut red bell pepper

1/4 cup red onion, diced

6 ears fresh corn

 

Dressing:

 

1/2 cup olive oil

2 tablespoons fresh lemon juice

1 garlic clove, minced

1 teaspoon fresh, finely chopped jalapeño chili

fresh, chopped cilantro

salt and pepper to taste

 

Blanch 6 ears fresh corn for 4 minutes and plunge into cold water. When cool,

drain and cut off the cob. Toss with black beans, celery, scallions,

tomatoes, pepper, onion and dressing.

 

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