Date: Fri, 30 Jul 93 10:09:36 EDT
From: Erika Penzer (email@example.com)
Colorful Corn Salad
Cook lightly 6 ears of corn (I put mine in-husk in the microwave for 4
minutes, 2 at a time). Slice the corn off the cob and put it in a bowl.
Add 1 can of black beans, rinsed (the medium-size can -- is that 10oz? I
forget). Chop two roasted red peppers (I roasted my own under the broiler,
but jarred or canned is probably fine too, just rinse them) in pieces
about the same size as a kernel of corn and add that to the bowl.
Dressing: mix 1/2 cup orange juice, 1 tsp. garlic powder (or 1 clove
fresh, crushed), 1/2 tsp. cumin powder, and 2 T. white vinegar. (Next time
I'll add the juice of one lemon, too. Didn't have one last night.) Mix
well and toss with the salad. Let sit at room temperature for an hour to