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CORN SALAD

The Bounty Of Central Florida by Valerie Hart

Yield: 6 Servings
 

6 ears parti-color corn, cooked and kernels sliced off cobs
1 small purple onion, minced
1 yellow bell pepper, seeded and chopped into small squares
2 tablespoons  extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Chopped cilantro leaves


Combine ingredients.

Refrigerate several hours or overnight.

Serve as an accompaniment to fish or chicken, or over a lettuce leaf as a salad.

Sprinkle chopped cilantro leaves over the top.
 

 

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