Ingredients
2
teaspoons sugar
1
teaspoon chili powder
1/4
teaspoon salt
1/8
teaspoon grated gingerroot
1
garlic clove, minced
6
tablespoons oil
2
tablespoons fresh lime juice
1
(11-oz.) can White Shoepeg Corn, drained
1
(4.5-oz.) jar sliced mushrooms, drained
1/4
cup coarsely chopped fresh cilantro
1
green onion, chopped
2
cups packed fresh baby spinach leaves
4
teaspoons finely chopped red bell pepper, if desired
Preparation
In medium bowl, combine all dressing ingredients; mix well. Add corn, mushrooms, cilantro and onion; toss to coat. Serve immediately or cover and refrigerate until serving time.
To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.
