Recipe for Corn, Zucchini, and Tomato Salad with Pequin Vinaigrette 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
1 cup white corn kernels
3 cup yellow corn kernels
2 med zucchini, sliced diagonally
2 lrg ripe red tomatoes, peel, seeded, & dice
2 cup arugula, washed and torn
2 x fresh pimentos, OR
2 x red bell peppers, julienned
1 cup chopped fresh parsley
1 med red onion, diced
----------------- FOR THE PEQUIN VINAIGRETTE ----------------
1/4 cup white wine vinegar
1/2 cup fresh orange juice
1 tbl Dijon mustard
2 tsp dried crushed pequin, arbol or tepin chile
1 x clove garlic, quartered
1 tsp ground coriander
1/4 tsp salt
1/4 tsp freshly ground black pepper
Instructions:
Instructions: To make the salad:
Place all the ingredients for the salad in a salad bowl and chill in the refrigerator for 1 hour. Then lightly toss with the dressing and serve.

To prepare the pequin vinaigrette:
Place all the ingredients for the dressing in a food processor fitted with a steel blade and process. Scrape down the bowl with a rubber spatula, turn on the machine again, and process until well blended.

Dressing yield: Approx. 1 cup

SERVING SUGGESTIONS: This salad makes a nice vegetarian lunch with whole-wheat rolls. This salad also travels well.

The vinaigrette used for this salad is also good with mixed green salad, tomato and onion salad, or garbanzo bean salad. You can also cut down the amount of mayonnaise you would ordinarily use for a potato or pasta salad by mixing this vinaigrette half and half with the mayonnaise.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Corn, Zucchini and Tomatoes with Kitchen Garden Herbs   ::   Corn-and-Carrot Pudding   ...