Recipe
Ingredients
- 1 cup grilled or canned corn
- ½ cup roasted red peppers (diced)
- ½ cup artichoke hearts (diced)
- 1 teaspoon lime juice
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Optional: In a skillet over medium high heat, toast the corn kernels for about 5 minutes to add color and flavor.1 cup grilled or canned corn
- Combine all ingredients, except cilantro, and refrigerate for 2 hours to allow flavors to develop.½ cup roasted red peppers, ½ cup artichoke hearts, 1 teaspoon lime juice, 1 teaspoon olive oil, salt and pepper to taste
- If desired, add more lime and olive oil. Add more salt and pepper to taste then stir in chopped cilantro just before serving.1 tablespoon fresh cilantro