Cumin seeds are first toasted to release their intense aroma and flavor, then added to the dressing for this refreshingly light summer salad. Together with sweet papaya, grilled corn, and crunchy chayote squash, this dish has an appealing range of colors, textures and flavors.
20m
PREP TIME
7m
COOK TIME
283
CALORIES
12
INGREDIENTS
Cumin seeds are first toasted to release their intense aroma and flavor, then added to the dressing for this refreshingly light summer salad. Together with sweet papaya, grilled corn, and crunchy chayote squash, this dish has an appealing range of colors, textures and flavors.
20m
PREP TIME
7m
COOK TIME
283
CALORIES
12
INGREDIENTS
Ingredients 6 (1 cup) Servings
- Grilled Corn Salad
- 3 ears corn, husked
- 2 medium ripe papayas, peeled, seeded and chopped
-
1
small
chayote, chopped
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Substitutions available
- mirliton squash, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- Toasted Cumin Dressing
- 1/2 cup apricot nectar
- 1/4 cup olive oil
- Juice of 1 lime
- 2 tablespoons McCormick Gourmet™ Organic Cumin Seed, lightly toasted and crushed
- 2 teaspoons sugar
- 1/8 teaspoon salt
INSTRUCTIONS
- 1 Grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning. Cut kernels off cobs. Place corn in large bowl. Add papaya, chayote, beans, cilantro and onion; toss to mix well
- 2 For the Dressing, mix all ingredients in large bowl with wire whisk until well blended. Add to corn mixture; toss to coat well. Serve immediately or refrigerate until ready to serve
NUTRITION INFORMATION
(per Serving)
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