Raw Corn and Tomato Salad with Roasted Jalapeño Vinaigrette
Recipe type: Salad
Cuisine: Southwest
Prep time: 
Total time: 
Serves: serves 4 to 6
So beautiful on your Cinco de Mayo table!
  • 1 - 2 jalapeno peppers
  • 2 tablespoons lime juice
  • Pinch of lime zest
  • 1 cloves garlic, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dash of cayenne pepper sauce
  • 4 tablespoons olive oil
  1. Cut the peppers in half lengthwise and then remove seeds and pulp with a spoon. Toss in a little oil and place cut side down on a baking sheet. Broil for 2 -3 minutes, until lightly charred. Remove from oven and let cool. Mince.
  2. Place all ingredients in a blender and blend until smooth.
  3. Drizzle over salad - tomato wedges, raw corn, thinly sliced green onions and micro greens.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/raw-corn-and-tomato-salad-with-roasted-jalapeno-vinaigrette/