It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chili-Lime Corn And Spinach Salad
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- #71845
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Dressing
2 teaspoons sugar
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon grated ginger root
1 clove garlic, minced
6 tablespoons oil
2 tablespoons fresh lime juice
Salad
1 can (11 ounce size) white corn, drained
1 jar (4.5 ounce size) 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
directions
In medium bowl, combine all dressing ingredients; mix well. Add corn, mushrooms, cilantro and onion; toss to coat. Serve immediately or cover and refrigerate until serving time.
To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 17, 2009
This was delicious and refreshing! The dressing ingredients were perfectly balanced, with just enough sweet, spicy, and tart notes to compliment the corn, spinach and mushrooms. The fresh ginger was key, adding a bright, fresh edge to the warm chili powder. For this occasion, I doubled the ingredients and added a can of drained, rinsed black beans, which gave the dish more visual and textural contrast. I also used fresh baby bella mushrooms instead of jarred; they were delicious after marinating in the dressing. The quantity of dressing is generous; I found it made enough to amply coat and season twice as much spinach called for (leftovers!). I think this could be a very versatile recipe, and plan to experiment with different combinations of ingredients to mix with the dressing, such as jicama, carrots, shrimp and chicken.