The “Chili-Lime Corn and Spinach Salad” is great to go with a broiled chicken or fish meal that you would be having as the weather gets warmer. I found this recipe over on pillsbury.com. It’s very simple, just put all the “dressing ingredients” in a bowl and mix well. Then add the “salad ingredients”, toss everything together to coat, at this point you can cover and refrigerate until it’s time to serve. Sounds pretty easy! When it’s time to eat, arrange the spinach leaves on plates, you top each with corn mixture then sprinkle with bell peppers. Now wasn’t that easy!
Here is what you’ll need to make Chili-Lime Corn and Spinach Salad:
2 teaspoons sugar
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon grated gingerroot
1 garlic clove, minced
6 tablespoons oil
2 tablespoons fresh lime juice
1 (11-oz.) can Green Giant™ SteamCrisp® White Shoepeg Corn, drained
1 (4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1/4 cup coarsely chopped fresh cilantro
1 green onion, chopped
2 cups packed fresh baby spinach leaves
4 teaspoons finely chopped red bell pepper, if desired
For the full instructions, head over to Pillsbury.com. Enjoy!