Zesty Corn Salad
photo by Galley Wench
- Ready In:
- 19mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 cups fresh corn kernels (about 8 ears)
- 1 cup water
- 1 1⁄3 cups sweet red peppers, chopped
- 1 cup sliced celery
- 1⁄2 cup sliced green onion
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped fresh basil
- 1⁄2 cup raspberry vinegar
- 1⁄4 cup sugar
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Combine corn kernels and water in a medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 15 min or until corn is tender. Drain well.
- Combine corn, red pepper, celery, green onions, parsley and basil in large bowl.
- In separate bowl, combine vinegar, sugar, oil, salt and pepper. Pour over corn mix.
- Toss well. Cover and chill at least 4 hours, stirring occasionally.
- Toss before serving. Six (1-cup) servings.
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Reviews
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Made with fresh corn, green onions, celery and red peppers. At this point the recipe turned south of the border ;-) used cilantro instead of parsley, and red wine vinegar instead of raspberry vinegar!<br/>Also added in finely minced jalapeno! And the results were . . . EXCELLENT! Thanks for sharing Amy!
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Made this with fresh corn (while I can, since it's in season!) & this salad had such a great taste because of that, I'm sure! The only change I made was to use lemon pepper in place of the S&P! A GREAT, GREAT RECIPE, & thank you for sharing it! [Tagged, made & reviewed for my chosen chef in the Vegetarian/Vegan Recipe Swap 13]
Tweaks
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Made with fresh corn, green onions, celery and red peppers. At this point the recipe turned south of the border ;-) used cilantro instead of parsley, and red wine vinegar instead of raspberry vinegar!<br/>Also added in finely minced jalapeno! And the results were . . . EXCELLENT! Thanks for sharing Amy!
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?