HOT AND SWEET PEPPER SALAD WITH CORN-ONION CAKES

Corn-onion cakes:
1/4 cup yellow cornmeal
1/4 cup flour
1/4 tsp. baking soda
1/4 tsp. 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 tbsp. melted butter or margarine
2 tbsp. olive oil

Salad:
1 lb. 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 tbsp. sugar

To prepare corn-onion cakes, mix all ingredients except olive oil in bowl. Heat 1 tbsp. 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.