April 20, 2007, Newsletter Issue #149: Corn Salad
Tip of the Week
Add freshly chopped herbs of your choice to this versatile corn salad.
2 1/2 cups corn kernels (fresh or frozen)
1/2 cup chopped cucumber
2 tablespoons minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon chopped chives
3 tablespoons raspberry vinegar (or cider)
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
Toss corn, cucumber, peppers and chives gently together in a bowl.
Mix vinegar, oil, salt, pepper and paprika together and whisk vigorously. Pour the vinegar mixture over the corn mixture and toss to mix.
Serve on top of a green salad, or roll up in lettuce leaves for an excellent buffet item.
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