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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love this salad. Makes me think: barbecues & cottages & picnics... Ingredients:
6 ears corn |
2 jalapeno peppers, roasted & peeled |
2 green onions, minced |
1/3 cup fresh cilantro, minced |
1 1/2 cups cherry tomatoes, halved |
1/2 ripe avocado, sliced |
1 teaspoon dijon mustard |
1 clove garlic, crushed |
2 tablespoons fresh lemon juice or 2 tablespoons lime juice (i prefer lime) |
1/2 cup plain nonfat yogurt |
1/2 cup fat free sour cream |
2 teaspoons ground cumin |
Directions:
1. Cook the corn in a pot of boiling water.
2. Be careful not to overcook.
3. Drain,& scrape the kernels off the cobs into a bowl.
4. Add peppers, green onions, cilantro and tomatoes& toss.
5. In a food processor, mix the rest of the ingredients until smooth.
6. Add the dressing to the salad& mix lightly.
7. Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.
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