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This recipe works for: Salad | Side

Serving Size: 6

Salad:

  • 1/2 cup (125 mL) frozen corn
  • 1 can (14 oz/398 mL) California Cling sliced peaches
  • 1 can (19 oz/540 mL) mixed beans, rinsed and drained
  • 2 sweet peppers, preferably red and green, cut into bite-size chunks
  • 2 green onions, thinly sliced

 

Dressing:

  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) red wine vinegar
  • 1 large garlic clove, minced
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each salt and dried oregano leaves
  • generous pinch cayenne pepper
  • 1/2 cup (125 mL) chopped coriander

Directions:

  1. Thaw corn. Drain peaches, reserving 1 tbsp (15 mL) juice.
  2. Then chop peaches into bite-size chunks and add to a large bowl along with corn, beans, peppers and green onions.

 

Dressing:

  1. To make the dressing, in a small bowl whisk reserved peach juice with oil, vinegar, garlic, chili powder, salt, oregano and cayenne.
  2. Stir into salad along with coriander. Add more salt and cayenne if needed.
Recipe Source: calclingpeach.com

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.