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
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.