Corn and Pepper Salad
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.
INGREDIENTS
Nutrition- 4ears sweet corn
- 1
- 1
- 1⁄4cup diced red onion
- 2tablespoons slivered fresh basil
- 3tablespoons balsamic vinegar
- 1teaspoon Dijon mustard
- 1⁄2cup olive oil
- salt and pepper
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DIRECTIONS
- Husk corn and boil or grill until crisp tender. Cool and slice off kernels.
- Place corn in bowl with sweet peppers, onions and basil.
- Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil.
- Toss with the vegetables.
- Season to taste with salt and pepper.
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