Recipe - Mexican Corn Salad With Lime Dressing

4 cup Cooked corn kernels
1 cup Canned hearts of palm slices
One fourth cup Diced sweet red pepper
One fourth cup Chopped onion

LIME DRESSING
2 tablespoon Fresh lime juice
1 teaspoon Chili powder
One half teaspoon Finely grated lemon rind
One fourth teaspoon Salt
Freshly ground black pepper
to taste
Spinach or lettuce leaves
(optional)

In large bowl, stir together corn, hearts of palm slices, red pepper and
onion. In small bowl, stir together lime juice, chili powder, lime rind,
salt and pepper. Slowly whisk in olive oil. Gently stir dressing into corn
mixture. Use immediately or cover and refrigerate for up to three days. To
serve, transfer to a pretty glass serving bowl or mound on a platter lined
with spinach or lettuce leaves.

Approx. 140 calories/serving for salad, dressing has 115 calories/serving.

Posted to FOODWINE Digest 07 Jan 97

From: Pat Belanger nomad@NETROVER.COM

Date: Tue, 7 Jan 1997 22:03:32 0800