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I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 299 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 474 mg sodium, 37 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Southwest Corn Salad in Country Woman January/February 2004, p41
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Reviewed on Jun. 26, 2009 by npp3512007
If you can find them in your produce dept of grocery store, buy Anaheim or Poblano chile's. Take them home & roast them. You can roast on your grill or over a gas burner on a stove. Let the skin blister, a little charring is good. Put in a ziploc, seal, let sit for 30 minutes. Peel skin off, chop chiles and use them in the recipe. This adds a new level of flavor vs. the canned.
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