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Showing 1-4 of 4
on May 08, 2013
Excellent, super easy and very healthy too. I did modify a little bit; I cut the corn portion in half to just 1 - 16 oz. bag. I added chopped jalapeno's, black olives & chopped orange bell peppers. Brought into work for a Cinco De Mayo pot luck, was a bit hit!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 10, 2009
I used leftover corn on the cob to make this. The cilantro and lime juice added a light, fresh flavor. It mkes a pretty and colorful presentation as well. I like the idea of adding jalapenos as written int the intro. I didn't have any, but I will be sure to add some next time. Thanx!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 31, 2007
on May 14, 2007
This rivals the corn salad that I've been making for years and I really loved the flavor combination of this dish. I chilled it for 3 hours before serving. DELICIOUS!!!! I halved the recipe as there are only 2 of us, but it made a lot. I can imagine that if you made the full recipe, it would serve way more than 6 people. I also ate a helping of it over tortilla chips and it was divine!! Thanks Trinkets....this is a definite keeper!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (296 g)
Servings Per Recipe: 6