Mexican Salad - Healthy Salad Recipe - My Recipe Book With Tarika Singh
This chunky, lime-drizzled mix of corn, bell peppers, black beans and cilantro can be served two ways: as a dip with chips or as a tasty tortilla filling. To speed up the process of stripping the corn, steady the ear in the center tube of an angel food cake pan and allow the kernels to fall into the pan as you cut them off the cob.
- Mix oil, lime juice, garlic, salt and pepper in a 2 1⁄2-qt serving bowl.
- Add remaining ingredients; toss gently to mix and coat.
- The yield from 2 average ears of corn is 1 1⁄3 cups kernels. A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan. Serve with sour cream and taco chips, or roll up in warmed flour tortillas.
Video: Mexican Bean Salad - Mummy Ka Magic
Its always a surreal feeling shooting anything abandoned, he says. It was also very beautiful — like witnessing something out of this world
How to Build Muscle Cheaply
3 Ways to Hold Fire
Sumptuous Style Marc Jacobs 2019
Duchess Kate Reveals What The Royal Family Tease Her About
Weight Management Resources
Youre Probably Doing Your Car Seat Wrong
What you need to know about the endless benefits of Aloe Vera Juice
Compelling Books To Match Your Holiday Destination
Watch This Woman Hear for the First Time — and Then Get Proposed To
How to Write in Your Diary at School