Indian Corn Salad Recipe
Indian Corn Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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.
Originally published as Indian Corn Salad in Crafting Traditions September/October 2001 , p9

Nutritional Facts

1/2 cup: 99 calories, 2g fat (1g saturated fat), 4mg cholesterol, 410mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 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
  1. In a skillet, saute the red and orange peppers in butter. Stir in the corn, beans, dried basil and salt; heat through.
  2. 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.
Originally published as Indian Corn Salad in Crafting Traditions September/October 2001 , p9

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