Corn & Veggie Salad with Spicy Lime Dressing

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 cup cooked corn (or defrosted frozen corn)
• 1 onion , peeled,diced
• 1 tomato , finely chopped
• 1 green bell pepper , seeded,finely chopped
• 3 cups cooked rice
• 1 (12 ounce) can mild chili peppers , drained and chopped

recipe dressing

• ½ cup orange marmalade
• 1 fresh lime , zested
• ¼ cup lime juice
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Directions:

1. Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl.
2. Set aside.
3. Combine Dressing ingredients and mix well.
4. Add dressing to salad ingredients.
5. Toss to coat.
6. Serve with tortilla chips.

Reviews

[Chicagoland Chef du Jour]

Why oh why has this recipe gone unmade and unreviewed so long? It is amazing! I used corn off the cob, leftover basmati rice (used less) red onion, seeded the tomato, yellow bell pepper, 1 jalepeno instead of canned chilies. After making the dressing and taste testing I decided it could use cilantro. OH yum. It's great both ways. Very colorful & tasty! The dressing add just the right compliment of sweet w/ heat. Served with blue corm tortillas. Thanks Charishma R.... if you're still out there after all these years! It's a winner!