This Cilantro is Killing Me!

Not really.

I LOVE cilantro - in salads, salsas, tacos, rice, everything.


Our cilantro is going crazy though. It's dominating the poor thyme that it's sharing planter with.

So I wanted to find a recipe that called for a lot of cilantro and sounded tasty and healthy to boot.

This recipe is from Settings: Sunrise to Sunset, the same book I pulled a recipe from on my last post. I try not to cite the same book twice, but I gotta get rid of this cilantro!

This recipe serves 10 and looks really good - should be enough to last all weekend!

Corn Salad with Cilantro Dressing

ingredients

- 2 bunches cilantro, stems removed (2 cups)
- 1/3 cup vegetable oil
- 1/3 cup white wine vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 jalapeno chile, chopped
- 1/2 onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16 ounce) package whole kernel yellow corn, thawed (or, roast a couple of ears and cut off the kernels with a sharp knife to make about 2 cups worth of corn)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped

directions
- Process the cilantro, oil, vinegar, lime juice, honey, jalapeno chile, 1/2 onion, the salt and pepper in a blender or food processor until blended.
- Combine the corn, bell peppers and 1 small chopped onion in a large bowl and stir to mix.
- Add the dressing and stir to coat.
- Chill, covered, for 4 to 8 hours.
- Drain before serving.