Corn Salad

• 2 20-ounce packages frozen corn kernels
• 1 cup chopped scallions, both green and white parts
• 23 cup chopped pimentos
• 1/2 cup red-wine vinegar
• 1/4 cup Dijon-style mustard
• 2 tablespoons honey
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 tablespoon salt
• Freshly ground pepper to taste
• 1 cup olive oil
• 1/4 cup chopped fresh coriander

1. Cook the frozen corn according to instructions.
2. Drain.
3. In a large bowl, combine the corn with the scallions and pimentos.
4. In a separate bowl, whisk together the vinegar, mustard, honey, garlic, thyme, cumin, salt and pepper.
5. Add the oil in a steady stream, whisking constantly until the mixture is emulsified.
6. Pour the dressing over the salad, add the coriander and toss until well mixed.

corn kernels, scallions, pimentos, redwine vinegar, mustard, honey, garlic, thyme, ground cumin, salt, freshly ground pepper, olive oil, fresh coriander

Taken from cooking.nytimes.com/recipes/3979 (may not work)