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Fresh Corn Salad
People who prefer food with some tang find this fresh corn salad particularly appealing. It's a pretty dish, too—and very economical. If you are like me and enjoy growing your own ingredients, you won't have to pick up much at the store. —Carol Shaffer, Cape Girardeau, Missouri
Ingredients
- 8 ears fresh corn, husked and cleaned
- 1/2 cup canola oil
- 1/4 cup cider vinegar
- 1-1/2 teaspoons lemon juice
- 1/4 cup minced fresh parsley
- 2 teaspoons sugar
- 1 teaspoon salt, optional
- 1/2 teaspoon dried basil
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 large tomatoes, seeded and coarsely chopped
- 1/2 cup chopped onion
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
Directions
- 1. Place corn in a stockpot; cover with water. Bring to a boil; cover and cook until tender, 3-5 minutes. Drain, cool and set aside.
- 2. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (about 4 cups).
- 3. Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and refrigerate for several hours or overnight.
Nutrition Facts
1/2 cup: 102 calories, 2g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 vegetable, 1/2 fat.
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