Esta es una exhibición prevé de cómo se va ver la receta de 'Bell Pepper Corn Slaw' imprimido.

Receta Bell Pepper Corn Slaw
by Debbie

Bell Pepper Corn Slaw
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 6 large bell peppers, assorted colors
  • 2 ears corn, shucked
  • Juice of 2 lemons, or to taste
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon agave syrup or honey, or to taste
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon chipotle or to taste
  • 1/4 cup chopped cilantro

Direcciones

  1. Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place the sliced pepper in a large bowl.
  2. Slice the kernels off the cob , and toss them with the peppers.
  3. In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, agave syrup, salt and chipotle powder to form a dressing. Taste and adjust to taste.
  4. Pour the dressing over the pepper-and-corn mix and toss well to coat completely. Stir in the cilantro and toss until evenly combined. This makes about 6 cups slaw.
  5. Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep for up to 2 days, refrigerated.