Wednesday, January 28, 2009

Corn Salsa in Cabbage Bowls

Corn Salsa in Cabbage Bowls
By Barbara Frohne

2 cups frozen or fresh corn kernels
1 - 2 cups jicama diced
1 cup diced red pepper
1/2 cup diced onion
4 garlic cloves, pressed
2 cups diced tomatoes
1/4 cup lime juice
1 tsp salt
1/4 cup fresh cilantro, minced
A small red cabbage, whole leaves separated from the cabbage

1. Find a small Red cabbage. Carefully separate cabbage leaves and use ones that stay intact. Save the remaining ones for a different salad.

2.Mix in a bowl, and spoon salad into the cabbage leaves. Serves 4 - 6.

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