Roasted beet and corn salad
Yield: 12 servings
Ingredients:
1 lb ounces of corn kernels
14 ounces of diced cooked beets
6 ounces of fresh chopped pineapple
3 tablespoons of fresh mint
1 diced red pepper
1 diced yellow pepper
1 \2 sliced red onion
1\2 a cup of plain yogurt
1\2 1 cup of low fat sour cream
Salt and pepper to taste
Zest and juice from 2 limes
Method:
For the pineapple cut it length wise with the stock attached, scoop out the useable flesh and chop. Then take all ingredients and place in a bowl except for 1\2 of the mint, toss together and check for seasoning. Place the salad back into the empty pineapple shell and sprinkle the rest of the mint on top for garnish.
This salad should be mixed just before serving, because if it is mixed too long a lot of liquid will come out of the pineapple and make the dressing watery.
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