From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen
Prep Time:
Cook Time:
Total Time:
Servings:
Ingredients:
3 to 4 quarts White Corn, cooked
1 cucumber, diced
4 fresh Tomatoes, diced
2 cups Green Beans, trimmed, cut into 1 inch pieces, and blanched
1 Green Pepper, diced
1 Red, Yellow, or Orange Pepper, diced
1 medium Zucchini, diced
1 medium Yellow Squash, diced
1 medium Yellow Onion, diced
Dressing (Below)
Directions:
Mix the corn, cucumber, tomatoes, and prepared green beans in a large bowl. In a skillet over medium heat, lightly saute the peppers, zucchini, squash, and onion. Add the sauted vegetables to the corn mixture. Refrigerate.
Dressing:
1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 tablespoon Coriander
fresh chopped Cilantro
To prepare the dressing, mix the vinegar, olive oil, coriander, and cilantro to taste in a small bowl. Refrigerate. Combine the chilled corn salad and the chilled marinade just before serving.
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