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	<title>RVANews</title>
	<link>https://rvanews.com</link>
	<description>All the news, none of that gross newsprint feel</description>
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		<title>Sweet Corn and Pepper Salad</title>
		<link>https://rvanews.com/sweet-corn-and-pepper-salad?utm_source=RSS&#038;utm_medium=RSS&#038;utm_campaign=RSS+Readership</link>
		<pubDate>Thu, 02 Jul 2009 14:28:21 +0000</pubDate>
		<author>Kelly Blanchard</author>
		<guid isPermaLink="false">http://rvanews.com/?page_id=19373</guid>
						<description>&lt;p style = &quot;text-align:center&quot;&gt;&lt;/p&gt;&lt;h2&gt;Ingredients&lt;/h2&gt;&lt;ul&gt;&lt;li&gt;6 ears corn, or 4 1/2 c. frozen corn&lt;/li&gt;&lt;li&gt;1/4 to 1/2 c. water&lt;/li&gt;&lt;li&gt;1 yellow bell pepper, seeded and chopped&lt;/li&gt;&lt;li&gt;1 red bell pepper, seeded and chopped&lt;/li&gt;&lt;li&gt;1 small red onion, minced (about 1/2 c.)&lt;/li&gt;&lt;li&gt;1/2 c. fresh cilantro, stemmed and chopped&lt;/li&gt;&lt;li&gt;1/4 c. fresh lime juice&lt;/li&gt;&lt;li&gt;1/4 c. olive oil&lt;/li&gt;&lt;li&gt;Salt and pepper to taste&lt;/li&gt;&lt;/ul&gt;&lt;h2&gt;To prepare&lt;/h2&gt;&lt;p&gt;Cut the corn off the cobs. Combine with water in a medium saucepan. Cook, covered, over medium heat for 5 minutes or just until tender; drain. Let stand until cool. Combine with the peppers, onion, cilantro, lime juice, olive oil and salt and pepper in a large bowl and mix well. Chill, covered, for several hours. Garnish with additional cilantro if desired. You may prepare salad one day in advance.  Makes 6 to 8 servings.&lt;/p&gt;&lt;p&gt;&lt;br /&gt;Ho there, reader of RSS feeds! Do you ever want to support RVANews in a real and tangible way? Or at least pay a small penance for reading ad-free content? If so, &lt;a href=&quot;https://www.patreon.com/rvanews&quot;&gt;support us on Patreon for a couple bucks a month&lt;/a&gt;!&lt;/p&gt;</description>
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