Hot and Sweet Pepper Salad with Corn-Onion Cakes
The Lone Star State's sweetest onions lend flavor to this colorful, spicy salad with warm, tender corn-onion cakes.

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Corn-Onion Cakes:
1/4 cup yellow cornmeal
1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon each salt and pepper
1 cup chopped Texas SpringSweet or Texas 1015 SuperSweet Onion
1 cup fresh, thawed frozen or canned corn kernels
1/4 cup milk
1 egg
1 tablespoon melted butter or margarine
2 tablespoons olive oil

Salad:
1 pound assorted salad greens
1 red or yellow bell pepper, seeded and cut into strips
1/2 cup sliced Texas SpringSweet or Texas 1015 SuperSweet Onion
1 small fresh hot chile pepper, seeded and cut into fine strips

Dressing:
1/3 cup red wine vinegar or balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar

To prepare Corn-Onion Cakes, mix all ingredients except olive oil in bowl. Heat 1 tablespoon oil in skillet, drop 4 small spoonfuls of corn mixture into pan, spreading slightly into cakes and cook over low heat until browned, turning once. Total cooking time is about 5 minutes. Repeat until mixture is gone, adding remaining oil to skillet if needed. Keep cakes warm until serving.

For salad, make beds of greens on 4 dinner plates. Top with corn cakes, red or yellow pepper strips, sliced onion and hot chile pepper.

For dressing, in small bowl, blend vinegar, oil and sugar; pass with salad.

Makes 4 servings.