Roasted Corn And Tomato Salad

Recipe Ingredients

1 cup	62g / 2.2oz	Roasted sweet corn
1/2		Red tear drop tomatoes - stemmed, washed,
		And sliced in half
1/2		Yellow teardrop tomatoes - stemmed, washed,
		And sliced in half
1/2 cup	31g / 1.1oz	Minced red onions
1 teaspoon	5ml	Minced jalapeño peppers
2 tablespoons	30ml	Chopped fresh parsley leaves
1 tablespoon	15ml	Freshly-squeezed lime juice
1 teaspoon	5ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the corn, tomatoes, onions, jalapeños, parsley, lime juice, and lemon juice. Mix well. Season with salt and pepper. Serve cold or at room temperature.

This recipe yields about 3 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.