WKYT - Chef Walter - Recipes

Corn and Jalapeno Salad Thursday, May 12, 2011

Ingredients

¼ cup fresh lime juice
1 tsp sugar
1 tsp salt
¼ cup canola oil
3 15 oz cans whole kernel corn, drained
3 cups tri-color coleslaw mix
1/3 cup pickled jalapeno pepper slices
1/3 cup fresh cilantro, sliced

Directions

In a glass bowl, whisk together the lime juice, sugar, salt and oil. Add corn, coleslaw mix, pepper slices and cilantro. Toss to coat completely. Cover and chill at least an hour before serving.

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