Alcha's Corn Salad
Serves 6
Recipe By: Kitty Morse
Published in: North Africa, The Vegetarian Table
2 pink grapefruit
15 ounces corn kernels -cooked- -- fresh or frozen
6 whole radish -- finely diced
1 tablespoon red bell pepper -- minced
4 whole celery stalk -- finely diced
3 whole green onions with tops -- finely sliced
3 tablespoons olive oil
1/2 teaspoon sweet paprika
2 teaspoons cumin -- ground
salt and cayenne pepper -- to taste
1 [censored] apple
1 firm ripe banana
10 sprigs cilantro -- coarsely chopped
cilantro leaves -- for garnish
Peel and section the grapefruit. Cut the supremes into 1 inch pieces.
Reserve the juice. Combine the grapefruit, corn kernels, radishes, bell
pepper, celery, and green onions. Set aside. In a small bowl, whisk
together the grapefruit juice, oil, paprika, cumin, salt, and cayenne.
Pour over the salad and mix well. Chill for 30 minutes. Just before
serving, eel and dice the apple and the banana. Add them, along with the
chopped cilantro, to the other ingredients. Mix well. Garnish with
cilantro leaves and serve.
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