The long threads on top of an ear of corn are called silks. There is one silk strand for each kernel of corn.
Learn MoreCheckered Flag Chicken, Corn and Bean Salad
Description
Recipe by Kathy Kivi
Serves 4
Ingredients
1
can
(15 oz.) Libby's® Whole Kernel Sweet Corn
(drained)
1
can
(15 oz.) black beans
(rinsed and drained)
2
c
pre-cooked brown rice
(chilled)
2
c
pre-cooked cubed chicken
(cold)
1
c
canned sliced black olives
(drained)
3⁄4
c
cilantro
(roughly chopped)
1
large red pepper
(washed, seeded, and medum chopped)
2
tsp
lime zest
1⁄2
c
lime juice
(bottled or fresh)
1⁄3
c
olive oil
1⁄4
c
maple syrup
(medium or light)
2
tbsp
brown sugar
1⁄2
tsp
salt
1⁄2
tsp
pepper
2
tsp
chili powder
(or more to taste)
1⁄4
tsp
red pepper flakes
(or more to taste)
2
clv
garlic
(minced)
1⁄4
tsp
ginger
(freshly grated)
Instructions
Add first seven ingredients (Libby's® Whole Kernel Sweet Corn through red pepper) to large bowl.
Add remaining ingredients to large shaker jar. Shake very well to blend thoroughly.
Pour over rice-corn-bean mixture. Stir to mix well. Refrigerate for a minimum of one hour.
Can be made the day before. Travels well in a cooler for a race tailgating party.
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