Super Corn Salad
photo by januarybride
- Ready In:
- 2 (12 ounce) cans of drained kernel corn
- 1⁄2 cup thinly sliced celery
- 1⁄4 cup diced green pepper
- 1⁄4 cup diced red pepper
- 1⁄4 cup diced yellow sweet pepper (optional)
- 2 tablespoons chopped green onions
- 1 tablespoon chopped parsley
- 1⁄4 cup sugar
- 1⁄3 cup vinegar
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon dry mustard
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon basil
- 2 teaspoons parsley
- In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
- Add the prepared vegetables.
- In a small bowl combine the marinade ingredients.
- Combine and toss, cover and allow to marinate for at least 4 hours.
- (better if marinated overnight).
- Store in fridge.
Questions & Replies
Got a question? Share it with the community!
This was a lovely salad which was very convenient to make. I made some small substitutions. I used about 3/4 tsp of liquid mustard as I didn't have any mustard powder and white cider vinegar and parsley flakes for the marinade. I also used 1/4 cup of orange pepper instead of yellow and reduced the sugar to 1 tablespoon. I really liked the celery in this salad and the quite delicate flavour of the marinade which didn't overpower the taste of the corn. A very interesting salad which I will happily make again.
I looked through several recipes before choosing this corn salad. I changed a couple of things just to suite the tastes of my family. I used frozen corn (thawed but not cooked) added a can of black beans, substituted zuchinni for the yellow sweet peppers, cilantro instead of parsley, a bottled rosemary balsamic vinaigerette (for simiplicity)and garnished the salad w/chopped avocado. Smashingly good, colorful, light, crunchy - excellent! Quick to make, requires a can opener and a sharp knife.
RECIPE SUBMITTED BY
<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>