MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joan's Herbal Corn Salad
Categories: Salads, Vegetables, Curry, Fruits
Yield: 8 Servings

1/2 c Bermuda onion; diced
1/4 c Water
3 c Sweet corn kernels; cooled,
- drained, chilled
1/2 c Red bell pepper; cored,
- seeded, diced
1/2 c Green bell pepper; cored,
- seeded, diced
1/2 c Olives; black or green,
- sliced
1/2 ts Curry powder
1/2 ts Dried oregano
1/2 ts Turmeric
1 sm Avocado
1 Lemon; juiced
Salad greens, fresh lettuce
- from the garden or
- dandelion greens from the
- yard
2 tb Fresh cilantro; chopped

In a small skillet, cook the onion in the water until
translucent, about 3 minutes. Cool.

Meanwhile, in a salad bowl, place corn kernels, diced red
and green peppers, sliced olives, curry, oregano, and
turmeric; toss together.

In a medium bowl, mash the avocado and add the lemon juice,
mixing well. Add the cooled onions and the avocado mixture
to the salad bowl; toss to coat vegetable s with seasonings
and avocado. Serve on a bed of salad greens garnished with
chopped cilantro.

Makes 8 servings.

VARIATION: Sprinkle salad with cut-up crab or small cooked
shrimp before adding

NOTE: Hinkley adds fresh chopped day lily leaves, lovage
leaves, and 1/2 teaspoon chopped fresh horseradish leaves to
this mixture. She warned that the salad should be eaten
fresh because it does not keep well.

Recipe: Joan Hinkley

From: David Pileggi

Uncle Dirty Dave's Archives

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