Wednesday, July 4, 2012

Caribbean Corn and Apple Salad

Caribbean Corn and Apple Salad.  A delicious and light salad to go with our summer BBQ's.

  • 4 ears fresh corn on the cob, cooked (grilled or boiled)
  • 2 apples, peeled, cored and diced
  • 1 jicama, sliced thin
  • 1 /3 cup plain Greek yogurt
  • 2 Tablespoons rice vinegar
  • 1 pinch chili powder
  • salt and pepper to taste
  • 1 lime, wedged
  1. Cook corn, cool.  Cut kernels from the the ears and transfer to a large bowl.
  2. Lightly toss the diced apples with corn and jicama.  Whisk the yogurt, vinegar, chili powder, salt, pepper in a separate bowl; stir the dressing in to the apples, corn, jicama.  Squeeze lime wedge over salad and serve.

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