Thursday, August 4, 2011

Red Chili Corn Salad with Limas & Tomatoes

Here's a quick and nourishing salad with a gentle spicy kick from chili powder or hot smoked paprika. It makes good work of essential Latin American favorites like corn, tomatoes, cilantro, and lima beans. I like to set them on a bed of baby spinach to supply that green element for a well-rounded entree.

Serves 4 as a side or starter.


2 cups fresh corn kernels (frozen is OK in a pinch)
1 1/2 cups cooked white lima beans, if canned drain and rinse well
1/2 lb. red ripe tomatoes (cherry tomatoes work well)
1 small red onion, thinly sliced
3 tablespoons finely chopped cilantro
3 tablespoons lime juice
1 1/2 teaspoons chili powder or hot smoked paprika
2 tablespoons good-quality olive oil
2 teaspoons agave nectar (or pure maple syrup)
1 teaspoon dried oregano
1/2 teaspoon salt or to taste
freshly ground pepper to taste


Steam fresh corn on cob for 8-10 min. and remove kernels from cobs when finished.  Or, cut kernels off from cob and steam separately, drain corn into a colander, and rinse with cold water to stop cooking process. Shake the corn to rid of excess water or let drain for 10 minutes while you prepare the rest of the salad. Place corn in a large mixing bowl and add rinsed lima beans. Halve the cherry tomatoes and add to corn and limas. Stir in finely chopped onion and cilantro.

In a large mixing cup whisk together lime juice, chili powder or paprika, olive oil, agave nectar, dried oregano and salt until combined (my Magic Bullet works great to emulsify dressings). Pour over corn and bean mixture and toss. Sprinkle with cracked pepper to taste. Cover and chill salad for 20 minutes to allow flavors to blend.

Adapted from:  The No Meat Athlete WebMD Recipe from

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