BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

GRILLED CORN, CAULIFLOWER AND RED BELL PEPPER SALAD

Ingredients:

2 corn on cob, grilled
2 Serrano chilies
1 head cauliflower
2 cloves garlic, paste
1 tablespoons white vinegar
1 teaspoons sea salt
½ cup cilantro, chopped
2 red bell peppers, diced
1 zucchini squash, diced
½ cup white onion, diced
Seasoning to your taste with sea salt, ground coriander and pepper

Method:

Place corn on preheated grill, turning periodically to keep from burning. Cut corn off cob – reserve. Combine remaining ingredients with corn; toss to combine; adjust seasonings and serve.

 

TO RECIPES

printable page