| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | Olive oil or vegetable oil |
| 2 Esslöffel | rice vinegar |
| 1 Teelöffel | brown sugar |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 2 Dose | (11-oz) drained White Shoepeg Corn |
| 1 gross | Tomato chopped |
| 3 | Green onions; chopped, (up to 4) |
| 1/2 | green bell pepper chopped |
|
We had this with dinner a couple of nites ago - the results were simply so tasty I felt compelled to share with my fellow TNters. The recipe came from a small cookbook using a sampling of products from Pillsbury; I picked it up along with a couple of bargains (thanks coupons) and a small DoughBoy Beany Baby...
1. In a large bowl, combine the oil, vinegar, brown sugar, salt and pepper; mix well.
2. Add corn, tomato, onions and bell pepper; toss to combine. Cover, refrigerate until serving time.
This is a fooler - if you were to close your eyes and think of a wonderful tossed green salad that you have tucked away in your memory bank; you'd be carried to that spot in your mind.
|
|
Anmerkungen zum Rezept:
|
