Ingredients
- 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
- Cook corn, cool. Cut kernels from the the ears and transfer to a large bowl.
- 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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