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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Raw Corn Salad
I made this up the other day using ingredients I had on hand. It wasn't
totally raw because I added some cooked black beans. It would have been good with sprouted lentils or garbanzos but I didn't have any sprouts going. I've mentioned this salad to some people and they turned up their noses at raw corn. But if you've never tried raw corn, I urge you to try it. It's so sweet and crisp you'll never want to eat cooked corn again! You could also add olive oil, but I left this out because I don't like oily salads. And you could add other vegetables like carrots, jicama or whatever you like. I'm going to make this for the 4th of July adding a little custard cup of chopped Jalapenos in the center of the dish because some of my family loves hot peppers and some can't stand the heat. I'm also going to add some black olives (not raw, but you can buy raw ones if you want a totally raw salad). I'm also going to use grape tomatoes instead of Roma. And I'm not going to add the beans since I am doing baked beans. This is super easy to make and one of those things where you really don't have to measure out ingredients, although you might want to keep track of how much corn and beans you put in if these cause a problem for you. I just kept adding the non-starchy stuff until I had a mix of about half and half. Worked for me! 5-6 ears of corn (I used white), cut kernels off 1 Anaheim chile, diced (if you can't find this kind, use whatever mild chile is in your area, or omit) 3 bell peppers, asst. colors, cut in large chunks 1 bunch green onions, sliced 4-5 Roma tomatoes , cut in large chunks 2 cans black beans (drained) 3 ribs celery, sliced Juice of 3 limes Cilantro, chopped (substitute parsley if you don't like cilantro) Freshly ground black pepper and/or mixed peppers Real Salt (or whatever salt you prefer) Chile powder Romaine leaves (optional) Start with a very large bowl. I used a huge, shallow pasta bowl. This makes it easy to cut the kernels from the corn cobs. I simply held the ears upright and sliced off the kernels with a sharp knife. But you can also buy a device for cutting off the kernels. I don't happen to have one. Add your other vegetables, stir to mix, then squeeze the lime juice over and add your seasonings to taste. Mix it all up and chill for ate least an hour to allow flavors to blend. I had this as my dinner. To serve, I lined a big bowl with romaine leaves and then put the corn salad in the middle. It's a meal in itself! But it would also make a great side dish for a hot day. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
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