A colorful marinated corn
salad with green and red bell pepper, celery, green onions and
flat-leaf parsley in a tangy dressing.
Marinated
Corn Salad
- 2 cups yellow corn kernels,
about 4 ears (or use frozen)
- 1/4 cup water
- 1/4 cup chopped green
bell pepper
- 1/4 cup chopped red bell
pepper
- 1/2 cup chopped celery
- 3 green onions, sliced
- 1 tablespoon chopped fresh
flat-leaf parsley
- 1/4 cup vegetable oil
- 1 1/2 tablespoons cider
vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- Combine corn and water
in a medium saucepan. Bring to a boil; cover, reduce heat, and
simmer 3 to 4 minutes, or until corn is crisp-tender. Drain well.
- Combine the corn, green
and red bell pepper, and next 3 ingredients in salad bowl. Set
aside.
- In a small bowl, whisk
together the oil and remaining ingredients, mixing well. Pour
over vegetables and gently mix to coat well. Cover and chill
for 3 to 4 hours before serving.
Makes 4 to 6 servings.
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