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Salad
Chili
Corn Salad
2 cups frozen corn
1 can diced tomatoes with green chilies
½ tbs
vegetable oil
1 tbs lime juice
1/3 cup green onions, sliced
2 tbs fresh cilantro, chopped
How
to cook:
1. Combine all ingredients in a medium bowl.
2.
Mix well.
Vegetable
Chili Salad
500g lean ground beef
1 onion, chopped
1 clove garlic, minced
1 sweet green pepper, chopped
3 tomatoes, chopped
1½ tbs chili powder
1 tsp each cinnamon and salt
½ tsp each oregano & ground cumin
¼ tsp hot pepper sauce
8 cups shredded iceberg lettuce
3 green onions, chopped
1 cup shredded cheddar cheese
¼ cup plain yogurt
How
to cook:
1.
In large nonstick skillet, cook beef, breaking up with
fork, for 4 minutes or until no longer pink; drain off fat.
2.
Add onion, garlic and half of the green pepper, cook
for 4 minutes or until softened.
3.
Stir in two-thirds of the tomatoes, the chili powder,
cinnamon, salt, oregano, cumin and hot pepper sauce; cook, stirring
often, for 5 minutes or until most of the liquid has evaporated.
4.
Arrange lettuce on platter or individual plates; spoon
beef mixture over top. Sprinkle green onions, remaining green pepper
and tomato, then Cheddar over beef mixture.
5.
Serve with yogurt.
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