Succotash Salsa Recipe - Cooking Index
1/2 cup | 31g / 1.1oz | Finely-chopped red onion |
1 | Red bell pepper - finely diced | |
1 | Yellow bell pepper - finely diced | |
1 | Jalapeño - finely diced | |
1 cup | 62g / 2.2oz | Fresh corn kernels |
1 cup | 160g / 5.6oz | Baby lima beans |
= (thawed if frozen, blanched if fresh) | ||
2 | Garlic cloves - finely chopped | |
1/4 teaspoon | 1.3ml | Cumin |
3 tablespoons | 45ml | Fresh lime juice |
1 tablespoon | 15ml | Olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.
This recipe yields ?? servings.
Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A36) - from the TV - FOOD NETWORK
Average rating:
8 (2 votes)
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