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Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Champagne vinegar

  2. 1 cup 237ml Extra-virgin olive oil Kosher salt - to taste Freshly-ground black pepper - to taste

  3. 6 Corn - grilled in husks

  4. 4 cups 250g / 8.8oz Halved vine-ripened cherry tomatoes

  5. 1/2 cup 31g / 1.1oz Small-diced Vidalia onions

  6. 1 Poblano pepper - diced small

  7. 1/2 cup 73g / 2.6oz Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Whisk vinegar and oil, season with salt and pepper, to taste. Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings. This recipe yields 2 quarts.

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