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Corn Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Freshly-cooked corn kernels

  2. 1/4 cup 36g / 1 1/3oz Diced red bell pepper

  3. 1/4 cup 15g / 1/2oz Chopped sweet onion such as Vidalia

  4. 1 tablespoon 15ml Minced fresh dill

  5. 1/3 cup 78ml Vegetable oil

  6. 2 tablespoons 30ml Dijon-style mustard

  7. 2 tablespoons 30ml White wine vinegar

  8. 2 tablespoons 30ml Sugar

  9. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the corn, bell pepper, onion and dill; set aside.

  2. In a small saucepan over medium heat, bring the oil, mustard, vinegar, sugar and salt to a simmer. Remove the pan from the heat; pour the warm vinaigrette over the vegetable mixture and toss to coat.

  3. Set aside at room temperature. (May cover and refrigerate for several hours.)

  4. Serve with "Grilled Grouper With Peach Glaze and Corn Salad" (see recipe).

  5. This recipe yields 4 servings.

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