Indian Corn Salad Recipe

Indian Corn Salad Recipe photo by Taste of Home

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You'll be "a-maized" by this delicious side dish—it's surprisingly quick to fix! For Extra appeal, arrange each serving of veggies to look like a corncob and add basil leaves for the husks.

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Indian Corn Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

1/2 cup chopped sweet red pepper
1/2 cup chopped sweet orange pepper
1 tablespoon butter
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon dried basil
1/2 teaspoon salt
Large fresh basil leaves
24 thin slices green pepper

Directions

In a skillet, saute the red and orange peppers in butter. Stir in the corn, beans, dried basil and salt; heat through.
Spoon 1/2 cup corn mixture onto each plate; shape into a 4-in. oval. Arrange basil leaves to resemble the husk and green pepper slices for the stalk. Yield: 8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 99 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 410 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Indian Corn Salad in Country Woman September/October 2001, p9