Fresh corn salad with sweet onion

8 Servings

Ingredients

Quantity Ingredient
3 cups Frozen corn - or kernels from 6 ears fresh corn
1 bunch Scallions; chopped
1 Green pepper; chopped
1 large Sweet onion; (Vidalia)
2 mediums Zucchini; cubed
1 Sweet red pepper; chopped
¼ cup Minced fresh parsley
1 Clove Garlic; minced
2 teaspoons Dijon mustard
2 teaspoons Sugar
⅓ cup Vinegar
Salt and pepper; to taste
1 teaspoon Ground cumin
½ teaspoon Tabasco sauce; (+more if needed)
⅔ cup Olive or vegetable oil

Directions

DRESSING

Cook corn in microwave oven or in boiling salted water for 3 minutes. Drain thoroughly. When the kernels are cool, toss them with the other vegetables and herbs. Set aside. Whisk together the ingredients for the dressing and gradually add the dressing to the salad vegetables until the mixture is adequately coated. Chill several hours to allow flavors to blend.

Recipe by: Submitted by Carolyn Cloe Posted to MC-Recipe Digest V1 #947 by c4@... on Dec 06, 1997

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