| Posted by: "Joan In Oregon"
Calico Corn Salad 2 (11 oz.) cans whole kernel corn, drained 1/3 c. chicken broth 3/4 c. chopped green pepper 1/2 c. chopped purple onion 2 T. chopped fresh cilantro 2 T. rice wine vinegar 2 T. lime juice 1/4 t. salt 1/4 t. garlic powder 1/8 to 1/4 t. ground red pepper 1 (4 oz.) jar diced pimiento, drained Combine corn and broth in a lg. nonstick skillet; cook over med. high heat 3 to 5 mins. or until liquid evaporates. Remove from heat; add green pepper and remaining ingredients, stirring well. Makes 8 (1/2 c.) servings. Ex: 1 starch |
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