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Corn Salad With Apple Cider Vinaigrette

Ingredients
For salad
  Frozen corn 2 Cup (32 tbs), defrost
  Tomatoes 1 , chopped
  Red bell pepper 1 , sliced
  Scallion 2 , chopped finely
  Flat leaf parsley/Cilantro 1⁄4 Cup (4 tbs), finely chopped
For dressing
  Apple cider vinegar 1 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Kosher salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), grated
Directions

MAKING
1. For dressing, in a jar, combine vinegar, olive oil, salt, pepper, oregano, and garlic. Cover the jar and shake it well.
2. In a large mixing bowl, add corn, tomato, bell pepper, scallions, and parsley.
3. Pour dressing, and toss well.

SERVING
4. Transfer salad to serving bowl, and serve immediately.

TIPS
The recipe for dressing calls for 1 portion of acid and 3 portions of oil. You can also use lemon juice instead of vinegar.
You can prepare and keep dressing in refrigerator for 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
15 Minutes
Servings: 
2

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