Iowa Corn Salad
|Ears of corn||12 , husks and silk removed|
|Green beans||12 Ounce, trimmed and cut into 1/4-inch pieces|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Pepper red||To Taste, finely chopped|
|Sweet onion||1 Small, finely chopped (Such As Vidalia Or Walla Walla)|
1. In 8-quart saucepot, heat 2 inches water to boiling over high heat; add corn. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Drain. When cool enough to handle, cut kernels from corncobs.
2. Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling over high heat; add green beans and heat to boiling. Reduce heat and simmer until tender-crisp, 3 to 5 minutes. Drain. Rinse with cold running water; drain.
3. Prepare dressing: In large bowl, with wire whisk, mix vinegar, oil, parsley, salt, and black pepper until blended.
4. Add corn, green beans, red pepper, and onion to dressing in bowl; toss to coat. Serve, or cover and refrigerate up to 2 hours.