Corn Salad

• 2 cups frozen corn, thawed
• 1 Granny Smith apples, peeled, cored and chopped
• 1 fennel bulb, quartered, cored, and thinly sliced
• 1/2 medium red onion, chopped
• 2 tablespoons chopped parsley leaves
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 2 tablespoons apple cider vinegar
• 1 tablespoon spicy brown mustard
• 1/4 cup canola oil

1. In a large serving bowl, toss together the corn, apples, fennel, and onion.
2. (Reserve 1 cup of the mixture for the Corn Puddings recipe.)
3. Add the parsley and cumin and season with salt and pepper, to taste.
4. In a small bowl, whisk together the vinegar, mustard, and oil.
5. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.)
6. Add the dressing to the vegetables and toss well to coat.

frozen corn, apples, fennel bulb, red onion, parsley, ground cumin, kosher salt, apple cider vinegar, brown mustard, canola oil

Taken from www.foodnetwork.com/recipes/sandra-lee/corn-salad-recipe.html (may not work)