Wednesday, January 16, 2013

#40 My Sweet and Spicy Hot Salad

This salad is crunchy, juicy, sweet, spicy hot and I make a light dressing to go with it. The heat comes from the Jalapeño peppers. I like to eat raw corn and fresh crisp veggies (who doesn't?), the taste of each vegetable is so different than when it is cooked. I usually throw away left over salads at night when we have it, but not this one, I cook it with the dressing the next day. The taste is as great as it was raw, and the kick from the Jalapeño remains. Try it and enjoy it's spicy yumminess!

My Sweet and Spicy Hot Salad


8 ounces frozen corn, thawed
1/2 big red bell pepper, chopped
1/2 big green bell pepper, chopped
1/2 green jalapeño pepper, minced
4 sprig of onions (scallions), chopped
8 pieces of cherry tomatoes, halved
red lettuce (about 4 leaves)  coarsely chopped


1/2 teaspoon sugar
2 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
2 tablespoon fresh basil, finely chopped
1 tablespoon light sour cream
salt and pepper to taste


  1. Pour all the vegetables inside a big bowl, add in the dressing, mix well. Add salt and pepper to taste. Enjoy

Jalapeño peppers originated in Mexico, named after Jalapa (Xalapa) , Veracruz where it was traditionally cultivated. The heat level of each pepper differ from mild to hot depending on the cultivation and preparation. It is a skin and eye irritant, but it also has medicinal attributes. It's juice is used as remedy for seasonal allergies and cardiovascular problems. 

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