"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Confetti Corn Toss Recipe

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This recipe for Confetti Corn Toss, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Janowiak
Added: Wednesday, March 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (15 1/4 oz.) cans whole kernel corn, drained
1 (15 oz.) can black beans, drained and rinsed
1 (14.4 oz.) can hearts of palm, drained and sliced
2 large tomatoes, seeded and chopped
1/2 c. chopped red onion
1/3 c. mined fresh cilantro
1/4 c. vegetable oil
3 tbsp. fresh lime juice
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
Garnishes: fresh cilantro sprigs, tortilla chips

Directions:
Directions:
Combine first 6 ingredients in a large bowl. Combine oil and next 3 ingredients, stirring well. Drizzle over salad and toss gently. Cover and chill for 3 hours. Garnish, if desired.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is great with grilled chicken or just to munch on a hot summer day with some tortilla chips. The fresh lime juice and cilantro really make the recipe.

 

 

 

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