INDIAN CORN SALAD

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Indian Corn Salad image

You'll be "a-maized" by this delicious side dish-it's surprisingly quick to fix! For Extra appeal, arrange each serving of veggies to look like a corncob and add basil leaves for the husks.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup chopped sweet red pepper
1/2 cup chopped sweet orange pepper
1 tablespoon butter
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon dried basil
1/2 teaspoon salt
Large fresh basil leaves
24 thin slices green pepper

Steps:

  • In a skillet, saute the red and orange peppers in butter. Stir in the corn, beans, dried basil and salt; heat through. , Spoon 1/2 cup corn mixture onto each plate; shape into a 4-in. oval. Arrange basil leaves to resemble the husk and green pepper slices for the stalk.

Nutrition Facts :

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