Summer Corn Salad
- 8 to 10 ears of corn or 4 c. canned or frozen corn
- 1 small orange bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 1/2 small red onion, finely chopped
- 1/4 c. chopped, fresh parsley
- 1/3 c. olive or vegetable oil
- 1 to 2 Tbsp. balsamic or cider vinegar
- 1/2 tsp. salt (optional)
- 1/4 tsp. ground black pepper
- Just before cooking, remove husks and silk from corn; using small vegetable brush, remove any remaining silk.
- In large saucepot over medium heat, bring 1 inch of water to a boil. Reduce heat to low, cover and simmer for about 4 to 6 minutes. Drain corn.
- When cool enough to handle, use sharp knife to shave kernels from cob into a large bowl.
- Add remaining ingredients. Stir and toss to mix and coat.
- Cover and marinate in refrigerator at least 2 hours.
- Makes 8 servings.
corn, orange bell pepper, red bell pepper, red onion, parsley, olive, balsamic, salt, ground black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=776315 (may not work)