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Iowa Corn Salad

Country.Chef's picture
Ingredients
  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)
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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