Corn Salad
3 to 4 cups of frozen corn
1/2 cup olive oil
1/4 cup cider vinegar
1½ teaspoon lemon juice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon of dried basil
1 large tomato, seeded and chopped coarsely
1/2 cup chopped red onions
1/2 cup chopped green peppers
1/4 cup pitted chopped black olives
grinding of black pepper
- Thaw frozen corn for 2½ to 3 minutes in microwave or until it is defrosted. It should still be cold and not hot. Drain completely (making sure it is cool) and set aside.
- In a large bowl, whisk the oil, vinegar, lemon juice, sugar, salt and dried basil.
- Add the corn, onions, green peppers, olives and black pepper to the oil mixture.
- Mix well. Cover and chill for several hours or overnight. Overnight is best as the flavors intensify.
- Mix before serving.
Serves approximately 6
Corn Salad
These are the vegetable that I had on hand. This corn salad would also be delicious with diced seeded cucumber or celery or as my daughter suggested using cilantro in place of basil.
Welcome to Say-very (Savory) Sweet Things. I like to cook, bake and tweak recipes. To keep myself busy, I knit, crochet, design and create computer graphics, and read. When resources are available, I like to occupy my time doing many types of handicrafts. Although I am very much an amateur photographer, I have an interest in photography.
Intelligent, introspective, and quite expressive at times...
You appreciate the changes in color, climate, and mood that fall brings
Whether you're carving wacky pumpkins or taking long drives, autumn is a favorite time of year for you
